Details

Autor(en) / Beteiligte

• Solomon, M B
• Long, J B
• Eastridge, J S

Titel

The hydrodyne: a new process to improve beef tenderness

Ist Teil von

• Journal of animal science, 1997-06, Vol.75 (6), p.1534

Ort / Verlag

United States

Erscheinungsjahr

1997

Quelle

MEDLINE

Beschreibungen/Notizen

• The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 50, 75, or 100 g of explosives were significantly tenderized compared with controls. As much as a 72% reduction in shear force was observed for the longissimus muscle using 100 g of explosives. Reductions in shear force with magnitudes of 30 to 59% improvements were observed for the other three muscle types. Results suggest that tenderizing beef with the Hydrodyne process presents a potentially novel opportunity in the way the meat industry can tenderize meat.