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Title: EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON BEEF TOP ROUNDS

Author
item Liu, Martha
item Solomon, Morse
item Patel, Jitu
item Vinyard, Bryan
item BOARMAN, JANICE

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: 3/26/2004
Publication Date: 4/29/2004
Citation: Liu, M.N., Solomon, M.B., Patel, J.R., Vinyard, B.T., Callahan, J.A. 2004. Effects of hydrodynamic pressure processing and blade tenderization on beef top rounds [abstract]. BARC Poster Day. Paper No. 42.

Interpretive Summary:

Technical Abstract: Hydrodynamic pressure processing (HDP) and blade tenderization (BT) are two methods to tenderize meat. HDP tenderizes meat by disrupting the myofibrillar structure. During BT, the myofibrillar structure and connective tissue are severed. The objective of this study was to evaluate the tenderization ability of HDP, BT and their combination on beef top rounds. Frozen and thawed top rounds selected from Brahman cattle known to be tough were subdivided into two roasts and assigned to two of the three treatments: BT, HDP or BT followed by HDP treated (BT+HDP). Within each subdivided roast, two 2.5 cm thick control steaks were removed prior to treatment. Roasts were subjected to treatment and then cut into two 2.5 cm thick steaks. Samples designated as BT and BT+HDP were passed once through a blade tenderizer. HDP and BT+HDP samples were packaged and placed onto a 1.3 cm thick flat metal plate inside a 98-L suspended plastic explosive container filled with water. A 100g binary explosive was placed 31 cm above the meat and detonated. A steak from each treatment and control were cooked to 71 C for textural analysis on the day of treatment (D0) and after storage (D7). The Warner-Bratzler shear test was used for textural analysis. Control samples had an increase (P<0.05) in tenderness from D0 to D7. BT samples had the greatest increase in tenderness (P<0.05) on D0 and were more tender (P<0.05) than the controls and other treatments, but no additional change in tenderness was found with aging to D7. On D0, HDP was as tender as the D7 control. BT+HDP were not different from the control on D0. On D7, all controls were tougher (P<0.05) than the treatments, which were not different from each other. These results show that tenderness increases naturally during seven days of aging, however, use of BT, HDP and BT+HDP results in steaks with greater tenderness than aging for seven days.