title: The hydrodyne: a new process to improve beef tenderness.
abstract: 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.
authors.affiliation: Meat Science Research Laboratory, USDA, ARS, Beltsville, MD 20705, USA.
authors.forename: M B
authors.initials: MB
authors.lastname: Solomon
authors.forename: J B
authors.initials: JB
authors.lastname: Long
authors.forename: J S
authors.initials: JS
authors.lastname: Eastridge
mesh_terms: D000818:Animals; D002417:Cattle; D005107:Explosions; D005260:Female; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000592:standards*; D005525:Food-Processing Industry / Q000639:trends*; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology; D014481:United States; D016885:United States Department of Agriculture; D014867:Water
chemical_list: D014867:Water