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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #304657
Title: Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products

Author
item Bowker, Brian
item Eastridge, Janet
item SOLOMON, MORSE - Retired ARS Employee

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/10/2014
Publication Date: 7/26/2016
Citation: Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2016. Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products. In: Jaiswal, A.K., editor. Impact on Product Attributes. Cleveland, OH: CRC Press. p. 251-270.

Interpretive Summary: Hydrodynamic pressure processing (HDP) is a novel postharvest technology that utilizes high pressure shockwaves for enhancing meat quality. The application of HDP to fresh whole muscle cuts improves meat tenderness and reduces the time required for postmortem aging. When applied to raw meat ingredients prior to further processing, HDP has demonstrated the potential to improve moisture uptake and retention. With HDP, meat quality attributes are influenced primarily through the physical disruption of the muscle ultrastructure.

Technical Abstract: This book chapter reviews hydrodynamic pressure processing (HDP) as an innovative, postharvest technology for enhancing the quality attributes of fresh and further-processed meat products. A variety of meat products have been tested for their response to the high pressure shockwaves of HDP. The studies reviewed in this chapter show that HDP improves the tenderness of fresh meat products without detrimentally impacting the visual appearance or water-holding capacity attributes. Although less research has been conducted on the impact of HDP in further-processed meats, HDP has demonstrated the ability to improve marinade uptake and product yield in moisture-enhanced, whole muscle products. The mechanistic effects of HDP on muscle ultrastructure, connective tissue, and muscle proteins as they relate to meat tenderness are discussed. This chapter also briefly reviews the electrohydraulic based HDP shockwave systems that have been developed and tested for their meat tenderization capabilities.