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Title: EFFECT OF HYDRODYNAMIC PRESSURE AND THE KOSHERING PROCESS ALONE OR IN COMBINATION ON BEEF STRIP LOINS

Author
item Solomon, Morse
item HOLZER, ZVI - VISITING SCIENTIST/ISRAEL
item Williams Campbell, Anisha
item Berry, Bradford
item Spanier, Arthur

Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/31/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Koshering meat has been shown to be effective in reducing bacterial populations in beef cuts. Hydrodynamic pressure technology has been shown to instantaneously tenderize meat and may have the potential of inactivating bacteria. This research was conducted to evaluate the effect of hydrodynamic pressure and the koshering process either alone or in combination on microbial growth and color development in meat during refrigerated storage. Results suggest that hydrodynamic pressure was more effective at inhibiting the growth of normal spoilage bacteria than the kosher process or the combination of both. Koshering meat resulted in a brown/darker meat color and hydrodynamic pressure combined with the koshering process eliminated this color problem.

Technical Abstract: Koshering meat has been shown to be effective in reducing microbial populations in meat. Hydrostatic pressure technology has been shown to inactivate many foodborne pathogens and spoilage organisms, whereas hydrodynamic pressure technology has been shown to instantaneously tenderize meat. This research was performed to determine the effect of hydrodynamic pressure and the koshering process either alone or in combination on refrigerated storage properties of meat. These data suggest that hydrodynamic (H) pressure was more effective at inhibiting the normal spoilage microbial flora than koshering (K) or the combination (KH) of koshering and hydrodynamic pressure. Microbial numbers increased for C, K and KH treatments (slower rate for K and KH) after 14 d of storage, however, no increase in numbers were observed for the H treatment. Salting (K) meat resulted in a brown/darker color. Hydrodynamic pressure treatment when combined with K treatment eliminated this color problem.