Date of this Version
Detonating a small explosive within a water-filled, stainless steel tank, creates a shock wave which penetrates vacuum-packaged meat. The acoustical match between water and meat caused an immediate and significant (P<.05) reduction in shear force. After an additional 10 days of aging, no tenderness differences (P>.05) were detected. Hydrodyne created no differences in pH, sarcomere length, purge, oxidative rancidity, bacterial counts (anaerobic or aerobic) or panel color ratings for either cut. Treated samples had higher Hunter L* values. The Hydrodyne process can tenderize unaged meat with no detriment to product display or shelf stability characteristics.