1. Impact of the Hydrodyne Process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle
- Author
-
Moeller, S., Wulf, D., Meeker, D., Ndife, M., Sundararajan, N., and Solomon, M.B.
- Subjects
Pork -- Quality ,Product quality -- Research ,Meat -- Quality ,Zoology and wildlife conservation - Abstract
Paired, boneless pork loin muscles were obtained from 76 market hogs to evaluate tenderness, meat quality characteristics, sensory attributes, and microbial characterization of pork muscle exposed to the Hydrodyne Process (H) compared with untreated control (C) loin. A subset of 16 paired loins was randomly selected for use in sensory evaluation and microbial characterization. Loins were vacuum packaged and immersed in a heat shrink tank prior to the H treatment. The Hydrodyne treatment exposed the loin to the pressure equivalent of a 150-g explosive, generating a pressure distribution of approximately 703 kg/[cm.sup.2] at the surface of the samples. Meat quality assessments taken following treatment included subjective color, firmness/wetness, marbling scores (1 to 5 scale), Minolta reflectance and color readings, drip loss, and lipid content. The P-value for statistical significance for main effects and interactions was set at Key Words: Pigmeat, Tenderness, Tenderizing
- Published
- 1999