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Journal of Animal Science, Vol 75, Issue 6 1534-1537, Copyright © 1997 by American Society of Animal Science

JOURNAL ARTICLE

The hydrodyne: a new process to improve beef tenderness

M. B. Solomon, J. B. Long and J. S. Eastridge
Meat Science Research Laboratory, USDA, ARS, Beltsville, MD 20705, USA.

The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 50, 75, or 100 g of explosives were significantly tenderized compared with controls. As much as a 72% reduction in shear force was observed for the longissimus muscle using 100 g of explosives. Reductions in shear force with magnitudes of 30 to 59% improvements were observed for the other three muscle types. Results suggest that tenderizing beef with the Hydrodyne process presents a potentially novel opportunity in the way the meat industry can tenderize meat.




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Copyright © 1997 by the American Society of Animal Science.