Department of Animal Science
Date of this Version
January 1998
Abstract
In this research, exposure of pork to an explosive charge within a water-filled container created an immediate improvement in tenderness and enhanced proteolysis upon subsequent storage. Hydrodyne-treated pork was as tender 1 day post mortem as untreated pork aged 40 days. The tenderness advantage of the Hydrodyne process to unaged pork is immediate and appears unrelated to proteolysis. The Hydrodyne process is a very effective tenderization technique providing benefits similar to aging.
Comments
Published in 1998 Nebraska Swine Report, compiled by Duane E. Reese, Associate Professor and Extension Swine Specialist, Department of Animal Science. Prepared by the staff in Animal Science and cooperating Departments for use in Extension, Teaching and Research programs. Published by Cooperative Extension Division, Agricultural Research Division, and Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln.
Swine reports website: www.ianr.unl.edu/pubs/swine/pigpdf.htm