46G-15 |
Effects of hydrodynamic pressure processing (HDP) and aging on beef tenderness |
M. B. SOLOMON1, B. W. Berry, E. W. Paroczay, J. A. Callahan, and J. S. Eastridge. (1) USDA, Agricultural Research Service, 10300 Baltimore Ave., Bldg 201, Barc-East, Food Technology and Safety Lab, Beltsville, MD 20705 Four fresh boneless US Select grade strip loins (2 days post-slaughter) were used for this study. Each loin was cut into two sections (13 and 23 cm in length) and each section was randomly removed from either the rib end or the sirloin end. The 23 cm sections served as the controls and the 13 cm pieces as the HDP treated. HDP treatment 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. After HDP treatment one 2.5 cm thick steak was cut from each section (both controls and HDP) representing day 0 (no aging). Additional 2.5 cm thick steaks were cut from each control section at days 5, 12, 16, 20, 23, 26 and 29 post-treatment (aging) and days 5, 12 and 16 for HDP treated pieces. Steaks were cooked on the same day they were removed from the corresponding sections. Tenderness (shear force) for control steaks improved with aging from d0 to d12 (6.58 to 4.14 kg) with no additional improvements beyond d12. HDP instantaneously improved (28%) tenderness on d0 compared to controls d0 and HDP samples continued to improve in tenderness from d0 through d16 (4.72 to 3.09 kg). By 5 days post-treatment HDP steaks reached 3.94 kg shear force, whereas, none of the control steaks (aged from d0 through d29) ever went below 4.0 kg. Results indicate that HDP treatment is successful at improving meat tenderness far better than extended aging for non-treated controls.
Session 46G, Muscle Foods I
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