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United States Department of Agriculture

Agricultural Research Service

Title: Tenderness Improvement in Fresh Or Frozen/thawed Beef Strip Loins Treated with Hydrodynamic Pressure Processing

Authors
item Solomon, Morse
item Liu, Martha
item PATEL, JITU
item Paroczay, Ernest
item Eastridge, Janet

Submitted to: American Society of Animal Science Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: May 14, 2004
Publication Date: July 25, 2004
Citation: Solomon, M.B., Liu, M.N., Patel, J.R., Paroczay, E.W., Eastridge, J.S. 2004. Tenderness improvement in fresh or frozen/thawed beef strip loins treated with hydrodynamic pressure processing [abstract]. Journal of Animal Science. 82(Suppl. 1):18.

Technical Abstract: The effect of hydrodynamic pressure processing (HDP) using two different shaped charges (rectangular [REC] vs cylindrical [CYL]) and meat state at 48 h postmortem of beef strip loins (N=16) on meat tenderness was evaluated. HDP was performed by detonating 100 g of explosive placed above vacuum packaged meat samples immersed in water in plastic containers. Meat state was fresh, never frozen compared to frozen at 48 h postmortem followed by thawing at 6-d postmortem. Meat samples were evaluated for tenderness by shear force measurements at both d-1 and d-6 after being treated with HDP. Both shapes of explosives improved (P<0.01) shear force on d-1 (CYL 4.6 vs 5.4 kg; REC 4.4 vs 5.4 kg) compared to controls. The effect of HDP was sustained (P<0.01) throughout d-6 of aging, with the CYL reaching 3.9 kg and the REC reaching 3.6 kg compared to controls (4.5 kg). Freeze/thaw samples were 1 kg lower at d-1 compared to fresh samples (4.3 vs 5.3 kg) and 0.9 kg lower at d-6 (3.6 vs 4.4 kg). There were no significant interactions for meat state and HDP treatments. The percentage of samples with HDP improvements > 10 percent was higher for the REC shaped explosive (81 percent) compared to the CYL shape (56 percent). Furthermore, the percentage of samples with HDP improvements > 10 percent was higher for fresh meat samples (71 percent) compared to frozen/thawed samples (66 percent). The percentage of samples that improved greater than the aged control was 100 percent for REC, 87 percent for CYL, 94 percent for fresh samples, and 81 percent for frozen/thawed samples. These results suggest that both HDP and early postmortem freezing followed by thawing are successful treatments for improving meat tenderness and are better than extended aging for non-treated controls.

Last Modified: 9/10/2014
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