Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breasts

New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review

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.

Thermal inactivation of Salmonella in whole muscle and ground turkey breast

The effect of the physical structure of turkey meat (ground and whole muscle) on the thermal resistance of Salmonella was evaluated. Irradiated whole and ground turkey breasts were exposed to a marinade containing eight serovars of Salmonella at approximately 10(8) CFU/ml for 20 min. Inoculated samples then were subjected to isothermal heating at 55, 60, or 62.5 degrees C, for varying times. Salmonella counts before and after the thermal lag time (time to reach the target temperature) were not significantly different (alpha = 0.05). The first-order inactivation rate constants in whole muscle were approximately 50% lower than those in ground muscle of the same composition, at each temperature, indicating that the Salmonella inactivation rate was greater (P < 0.05) in ground samples than in whole-muscle samples. These results suggest that internalization of Salmonella in whole-muscle product leads to enhanced thermal resistance.