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Title: NEW PROCESS TO IMPROVE MEAT TENDERNESS - THE HYDRODYNE

Author
item Solomon, Morse
item LONG, JOHN - HYDRODYNE, INC.
item Eastridge, Janet
item CARPENTER, CHARLES - UTAH STATE UNIV
item JOHNSON, WILLIE - UNIV OF MARYLAND

Submitted to: Proceedings of Central American & Caribbean Symposium on Meat Processing & Technology
Publication Type: Proceedings
Publication Acceptance Date: 8/18/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: Tenderness is considered to be the most important characteristic in meat. An extensive amount of research during the past 50 years has been devoted to improving the tenderness of meats. A variety of techniques have been introduced for tenderizing meat. The Hydrodyne process uses a small amount of explosive to generate a hydrodynamic shock wave in liquid medium (water). The shock wave is typically 70,000 psi at the contact surface wit the meat. The Hydrodyne process proved to be extremely effective in improving meat tenderness in beef, pork and lamb samples. When compared to conventional tenderization techniques it was as effective as, and in several instances superior to, several other tenderization techniques evaluated. The other tenderization techniques included carcass electrical stimulation, aging, conditioning and/or calcium chloride injections. When energy, space and labor costs are considered for aging meat with or without taddition of postmortem tenderization treatments, a major savings may be realized using the Hydrodyne process as an alternative method for tenderizing meat.

Technical Abstract: The Hydrodyne process was effective in improving meat tenderness in beef, pork and lamb. When compared to conventional tenderization techniques it was as effective as, and in several instances superior to, the other tenderization techniques evaluated. Tenderization occurs in less than a millisecond. No additional tenderization occurs when Hydrodyned meat is aged. No foreign objects come in contact with the meat that could pierce o pummel it. No meat additives (ingredients) are introduced into the meat. It is equally effective throughout the thickness of the meat. When energy, space and labor costs are considered for aging meat with or without additional postmortem tenderization treatments, a major savings can be realized using the Hydrodyne process as an alternative method for tenderizing meat.