30C-2 |
Effects of hydrodynamic pressure processing and freezing on beef ribeyes |
M. B. SOLOMON1, J. S. Eastridge, E. W. Paroczay, and S. W. Coleman. (1) Food Technology and Safety Laboratory, USDA-Agricultural Research Service, 10300 Baltimore Ave., Bldg 201, BARC-East, Beltsville, MD 20705 The effect of hydrodynamic pressure processing (HDP) on ribeye muscles either chilled overnight or frozen after pressure treatment from mixed crossbred cattle was evaluated. Two 2.5 cm thick control steaks were removed from the loin end of each ribeye section (N=40) at 5 days postmortem. One control steak was cooked fresh while the other was frozen and later cooked after thawing for shear force determination. Ten cm thick pieces from the ribeye sections were also removed at 5 days postmortem and packaged for HDP processing. HDP was performed in suspended 98-L plastic explosive containers using 100 g of a binary explosive placed at a distance of 31 cm from the surface of the meat. A 1.3 cm thick flat reflecting steel plate was used to support the meat. Twenty of the HDP treated ribeyes were frozen after HDP treatment. A 2.5 cm thick steak was removed from the remaining 20 HDP treated samples 24 h after treatment and cooked for shear force determination. Thirty days after HDP treatment the frozen samples (both control steak pieces and HDP treated pieces) were thawed, cooked and evaluated for shear force. All steaks were cooked to 71 C on open hearth broilers. Control (never frozen) steaks prior to HDP treatment had shear values of 6.53 kg. A 27% reduction in shear force (4.65 kg) was observed for HDP treated (fresh) samples. Freezing accounted for a 14% reduction in shear force (5.63 kg) compared to fresh controls (6.53 kg). HDP treatment followed by freezing resulted in shear values of 3.92 kg, a 29% reduction compared to the frozen control samples. Results suggest that HDP treatment yields instantaneous improvements in tenderness and the improvements are maintained even after freezing.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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