76D-8 |
Evaluating tenderness improvement using hydrodynamic pressure processing (HDP) for |
E. W. PAROCZAY1, M. B. Solomon2, B. W. Berry2, J. S. Eastridge2, and J. A. Callahan2. (1) Food Technology and Safety Lab, USDA-ARS, 10300 Baltimore Ave, Bldg. 201, BARC-East, Beltsville, MD 20705-2350, (2) Food Technology and Safety Laboratory, USDA-ARS, 10300 Baltimore Ave, Bldg 201, BARC-East, Beltsville, MD 20705-2350 It is well known that time post-mortem is a factor in the tenderness of meat. HDP has been shown to be effective for ‘instantaneously' tenderizing meat, but levels of tenderness improvement are variable. The aim of this study was to investigate the influence of time post- mortem on tenderness improvement of HDP and untreated beef striploins. At 2 d post-mortem, 10 fresh boneless U.S. Select grade beef striploins were obtained locally. Each loin was randomly divided into three ~10-13 cm sections and allocated to HDP treatment at 2, 4, or 7 d post-mortem. HDP treatment involved using 100 g of explosive to generate a shock wave in a container filled with water. A 98-L plastic can was suspended in air and a 1.3 cm thick steel plate was seated inside the bottom of the container with the vacuum-packaged meat resting on the plate. Before each HDP treatment, a control (C) steak (2.5 cm) was removed. A corresponding steak (2.5 cm) was cut after each HDP treatment, and the remainder of each section was vacuum- packaged and stored at 4 C for use in an aging study. Tenderness of HDP and C steaks cooked to 71°C was determined by measuring shear force values. Tenderness did not improve in the C steaks (P<0.05) during the 2, 4 and 7 d post-mortem period (7.14, 6.75 and 6.24 kg, respectively). The HDP treatment did not improve tenderness at 2 d post-mortem (P<0.05) compared to its control (6.37 vs 7.14 kg, respectively); however, "instantaneous" tenderization (P<0.05) did occur for the 4 d (6.75 vs 5.04 kg; C vs HDP) and 7 d (6.24 vs 4.47 kg; C vs HDP) post-mortem times. These results suggest that time post-mortem plays a role when using HDP to ‘instantaneously' improve meat tenderness.
Session 76D, Muscle Foods II
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