55-1 |
Differences in tenderness response of beef eye of round to hydrodynamic pressure processing |
J. S. EASTRIDGE1, M. B. Solomon, B. W. Berry, and E. W. Paroczay. (1) USDA-ARS-Beltsville Human Nutrition Research Center, 10300 Baltimore Ave., Bldg. 201, BARC-East, Beltsville, MD 20705-2350 The hydrodynamic pressure (HDP) process involves detonation of an explosive in a container filled with water in which vacuum packaged meat has been placed. The HDP has been shown to increase tenderness of beef strip loins and has potential to add value to less marketable cuts of beef. This study was conducted to evaluate the response of beef eye of round to HDP tenderizing treatment. We utilized 14 eye of round (semitendinosus (ST) muscle) samples from large-frame, lean Canadian cattle (287 to 400 kg carcass weight; low Select; <4mm fat over the ribeye). Starting at the proximal end, the ST was cut into control (C) steak (2.5 cm) and 6.4 cm section for HDP treatment alternately so that each experimental section (n=3 per ST) was "sandwiched" between C steaks. Following HDP, using 100 g binary explosive in a 124 L plastic container, treated sections were cut into two (2.5 cm) steaks. All steaks (n=126) were cooked to internal temperature of 71°C on Farberware Open-Hearth grills and Warner-Bratzler shear force determined. HDP reduced shear force (P<.05) from 7.5 kg in C to 5.8 kg, a 20.8% improvement (I). Additionally, location within the ST significantly affected tenderness response to HDP. Less improvement was detected in the proximal section (I=10.9%) compared to middle and distal portions (24.2 and 27.3% I, respectively). Although HDP was successful at improving tenderness of the ST, it is evident that further refinement of the HDP process is crucial for making it commercially feasible.
Session 55, Muscle Foods: Fresh Meat Quality
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