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ARS Home » Research » Publications at this Location » Publication #215548
Title: Meat Products, Hydrodynamic Pressure Processing

Author
item Solomon, Morse
item Liu, Martha
item BOARMAN, JANICE

Submitted to: Kirk Othmer Encyclopedia for Technical Technology
Publication Type: Book / Chapter
Publication Acceptance Date: 10/10/2007
Publication Date: 12/28/2007
Citation: Solomon, M.B., Liu, M., Callahan, J.A. 2008. Meat Products, Hydrodynamic Pressure Processing. Kirk-Othmer Encyclopedia of Chemical Technology. 5th edition. Hoboken, NJ: John Wiley & Sons, Inc. Vol. 27(12):1-5.

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) for use in further processed meat products. The subject of HDP in conjunction with further processed meat products is discussed. Published results suggest tenderness improvements with HDP before processing and tenderness improvement on the finished processed product.

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. The HDP process may offer the meat industry a new alternative for tenderizing meat in addition to use with further processed meat products. The use of HDP in conjunction with further processed meat products is also discussed. Published results suggest tenderness improvements with HDP before processing and tenderness improvement on the finished processed product.