Department of Animal Science
Date of this Version
January 1998
Abstract
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.
Comments
Published in Nebraska Beef Cattle Report 1998, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.