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The hydrodyne: a new process to improve beef tenderness
M B Solomon1, J B Long, J S Eastridge
1Meat Science Research Laboratory, USDA, ARS, Beltsville, MD 20705, USA.
Journal of Animal Science
|June 1, 1997
Summary
The Hydrodyne process uses shock waves to tenderize beef muscles. This novel method significantly reduced shear force in four beef muscles, offering a new approach for the meat industry.
Area of Science:
- Food Science
- Materials Science
- Mechanical Engineering
Background:
- Beef tenderness is crucial for consumer acceptance.
- Existing meat tenderization methods have limitations.
- The Hydrodyne process is a novel approach utilizing shock waves.
Purpose of the Study:
- To evaluate the effectiveness of the Hydrodyne process in tenderizing beef muscles.
- To quantify the reduction in shear force achieved by the Hydrodyne process.
Main Methods:
- Four beef muscles (longissimus, semimembranosus, biceps femoris, semitendinosus) were treated using the Hydrodyne process with varying explosive amounts (50, 75, 100 g).
- Shear force was measured to assess tenderness.
- Treated muscles were compared to control samples.
Main Results:
- Significant tenderization was observed across all treated beef muscles compared to controls.
- Shear force reduction ranged from 30% to 72%.
- The longissimus muscle showed the greatest improvement, with up to a 72% reduction in shear force at 100 g of explosives.
Conclusions:
- The Hydrodyne process effectively tenderizes beef muscles.
- This method presents a potentially novel and efficient technique for the meat industry.
- Further research may explore optimization and scalability for commercial application.