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ARS Home » Research » Publications at this Location » Publication #181567
Title: HYDRODYNAMIC PRESSURE PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY

Author
item Solomon, Morse
item Liu, Martha
item Patel, Jitu
item Bowker, Brian
item Sharma, Manan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/23/2005
Publication Date: 3/10/2006
Citation: Solomon, M.B., Liu, M., Patel, J.R., Bowker, B.C., Sharma, M. 2006. Hydrodynamic Pressure Processing to Improve Meat Quality and Safety. In: Nollet, L.M.L., Toldra, F., editors. Advanced Technologies for Meat Processing. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 219-244.

Interpretive Summary: A variety of techniques has been designed and evaluated for tenderizing meat over the years. These techniques, applied individually or in combination, have included tenderizing enzymes, extended refrigerated aging, temperature conditioning, carcass electrical stimulations, vertebral column or pelvic separation, alternative carcass suspensions, and pressure-heat treatments. However, these techniques are not without problems and concerns. This book chapter reviews results from various studies evaluating the use of hydrodynamic pressure processing (HDP) to tenderize and sanitize meat. The HDP process has been shown to be very effective at improving meat tenderness in a variety of meat cuts and from a variety of species. When compared to conventional aging for tenderization, HDP was more effective. The mechanism(s) by which HDP tenderize meat are discussed as is the use of HDP in conjunction with further processed meat products. HDP, as a non-thermal process, and possible food safety enhancements are also discussed.

Technical Abstract: The hydrodynamic pressure process (HDP) has been shown to be very effective at improving meat tenderness in a variety of meat cuts. When compared to conventional aging for tenderization, HDP was more effective. Tenderization occurs in fractions of a millisecond. When energy, space, and labor costs are considered for aging meat with or without additional postmortem tenderization treatments, the HDP process may offer the meat industry a new alternative for tenderizing meat. HDP and mechanism(s) of meat tenderization are discussed in this book chapter. The use of HDP in conjunction with further processed meat products, and possible food safety enhancements are also discussed.