title: New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
abstract: Meat tenderness is an important quality parameter determining consumer acceptance and price. Meat tenderness is difficult to ensure in the global meat chain because the production systems are not always aiming at this purpose (ex.: cattle derived from milk production) and by the existence within the carcass of "tough" primals. Different methods can be used by the meat industry to improve meat tenderness each with its advantages and drawbacks. The application of hydrodynamic pressure or shockwaves has showed outstanding improvements by reducing the Warner Bratzler Shear Force by 25% or more. However, the technology has not penetrated into the market as first systems were based on the use of explosives and further developments seemed to lack the robustness to fulfill industrial requirements. The present paper describes the main challenges to construct a prototype for the continuous treatment of meat by shockwaves based on electrical discharges under water. Finally, improvements on the tenderness of meat by using the novel prototype are presented.
authors: Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Strasse 7, Quakenbrueck, Germany. t.bolumar@dil-ev.de
authors: Tomas
authors: T
authors: Bolumar
authors: Mathias
authors: M
authors: Enneking
authors: Stefan
authors: S
authors: Toepfl
authors: Volker
authors: V
authors: Heinz
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D057446:Hydrodynamics; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011312:Pressure
keywords: Hydrodynamic pressure; Meat; Shockwave; Tenderization interventions