CHARACTERISTICS OF USDA UTILITY COW BEEF SUBJECTED TO BLADE TENDERIZATION AND HYDRODYNAMIC SHOCK WAVES

Longissirnus lumbonun samples were removed 24 h postmortem from six U.S. Utility carcasses to be utilized in determining the effects of tenderness enhancement methods and aging time on quality attributes of beg. Within each sample, sections were randomly assigned to hydrodynamic shock waves (HSW). blade tenderization (BT), a combination of BT and HSW (HSBT). or no treatment (C). Steaks within each treatment (excluding HSW) were aged for 7 and 14 days. Sensory evaluation included subjective ratings for myofibrillar tenderness, connective tissue amount, and overall tenderness. Objective measurements included thaw and cooking losses, shear force, and standard plate count. HSW and HSBT were effective in decreasing (P 0.05) by any treatments.

[1]  J. Marcy,et al.  Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breasts. , 2003, Poultry science.

[2]  J. Marcy,et al.  Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks. , 2002, Journal of food protection.

[3]  M. Solomon,et al.  STUDIES OF COW BEEF TENDERNESS ENHANCEMENT THROUGH SUPERSONIC‐HYDRODYNAMIC SHOCK WAVE TREATMENT , 2001 .

[4]  M. Solomon,et al.  The Hydrodyne Process for Tenderizing Meat , 2001 .

[5]  S. Shackelford,et al.  Significance of Tenderness to the Meat Industry , 2001 .

[6]  Morse B. Solomon,et al.  ULTRASTRUCTURAL CHANGES IN BOVINE LONGISSIMUS MUSCLE CAUSED BY THE HYDRODYNE PROCESS , 1998 .

[7]  J. Raloff.  KA-BOOM : A SHOCKINGLY UNCONVENTIONAL MEAT TENDERIZER , 1998 .

[8]  M. Solomon,et al.  The hydrodyne: a new process to improve beef tenderness. , 1997, Journal of animal science.

[9]  J. Claus,et al.  Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection , 1994 .

[10]  D. S. Hale,et al.  National beef tenderness survey. , 1991, Journal of animal science.

[11]  T. Wheeler,et al.  Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. , 1990, Journal of animal science.

[12]  D. S. Hale,et al.  NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS , 1989 .

[13]  G. W. Davis,et al.  EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF , 1977 .