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Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation. Foods 2023; 12:2390. [PMID: 37372601 DOI: 10.3390/foods12122390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultrasound (HIU), to modify the characteristics of meat and meat products. The advantages of the HIU in meat such as pH, increased water-holding capacity, and antimicrobial activity are well documented and conclusive. However, in terms of meat tenderization, the results are confusing and contradictory, mainly when they focus on three HIU parameters: acoustic intensity, frequency, and application time. This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. Longissimus dorsi). Loin-steak was ultrasonicated with the following parameters: time tHIU = 30 min/each side; frequency fHIU = 37 kHz; acoustic intensity IHIU = ~6, 7, 16, 28, and 90 W/cm2. The results showed that acoustic cavitation has a chaotic effect on the loin-steak surface and thickness of the rib-eye due to Bjerknes force, generating shear stress waves, and acoustic radiation transmittance via the internal structure of the meat and the modification of the myofibrils, in addition to the collateral effect in which the collagen and pH generated ultrasonoporation. This means that HIU can be beneficial for the tenderization of meat.
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Affiliation(s)
| | - Jesús Madrigal-Melchor
- Unidad Académica de Ciencia y Tecnología de la Luz y la Materia, Universidad Autónoma de Zacatecas, Zacatecas 98000, Mexico
| | - América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
| | - Juliana Juárez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
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The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102627] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Fan Y, Mehta DV, Basheer IM, MacIntosh AJ. A review on underwater shockwave processing and its application in food technology. Crit Rev Food Sci Nutr 2020; 62:980-988. [PMID: 33938777 DOI: 10.1080/10408398.2020.1832439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation.
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Affiliation(s)
- Ying Fan
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Devanshu V Mehta
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Iqdiam M Basheer
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Andrew J MacIntosh
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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Warner R, McDonnell C, Bekhit A, Claus J, Vaskoska R, Sikes A, Dunshea F, Ha M. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci 2017; 132:72-89. [DOI: 10.1016/j.meatsci.2017.04.241] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/28/2017] [Indexed: 12/22/2022]
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6
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Bond A, Rughoonundun H, Petersen E, Holtzapple C, Holtzapple M. Shock treatment of corn stover. Biotechnol Prog 2017; 33:815-823. [PMID: 28127952 DOI: 10.1002/btpr.2437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 01/08/2017] [Indexed: 11/11/2022]
Abstract
Corn stover digestibility was enhanced via shock treatment. A slurry of lime-treated corn stover was placed in a partially filled closed vessel. From the ullage space, either a shotgun shell was fired into the slurry, or a gas mixture was detonated. Various conditions were tested (i.e., pressures, depth, solids concentrations, gas mixtures). A high pressurization rate (108,000 MPa/s shotgun shells; 4,160,000 MPa/s hydrogen/oxygen detonation) was the only parameter that improved enzymatic digestibility. Stoichiometric propane/air deflagration had a low pressurization rate (37.2 MPa/s) and did not enhance enzymatic digestibility. Without shock, enzymatic conversion of lime-treated corn stover was 0.80 g glucan digested/g glucan fed with an enzyme loading of 46.7 mg protein/g glucan. With shock, the enzyme loading was reduced by ∼2× while maintaining the same conversion. Detonations are extraordinarily fast; rapidly cycling three small vessels (0.575 m3 each) every 7.5 s enables commercially relevant shock treatment (2,000 tone/day). © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:815-823, 2017.
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Affiliation(s)
- Austin Bond
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843
| | - Hema Rughoonundun
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843
| | - Eric Petersen
- Artie McFerrin Department of Mechanical Engineering, Texas A&M University, College Station, TX, 77843
| | | | - Mark Holtzapple
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843
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Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Sci 2014; 98:759-65. [PMID: 25117876 DOI: 10.1016/j.meatsci.2014.07.024] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 07/10/2014] [Accepted: 07/21/2014] [Indexed: 11/20/2022]
Abstract
Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.
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Affiliation(s)
- Tomas Bolumar
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
| | - Utte Bindrich
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Stefan Toepfl
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Volker Heinz
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
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Zuckerman H, Bowker B, Eastridge J, Solomon M. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing. Meat Sci 2013; 95:603-7. [DOI: 10.1016/j.meatsci.2013.05.041] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2011] [Revised: 04/11/2013] [Accepted: 05/30/2013] [Indexed: 11/28/2022]
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9
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Post harvest technologies to deal with poultry meat toughness, with reference to spent birds. WORLD POULTRY SCI J 2013. [DOI: 10.1017/s0043933913000573] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Bekhit AEDA, Carne A, Ha M, Franks P. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.642442] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Alaa El-Din A. Bekhit
- a Department of Food Sciences , Division of Sciences, University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , Otago School of Medical Sciences, University of Otago , Dunedin , New Zealand
| | - Minh Ha
- a Department of Food Sciences , Division of Sciences, University of Otago , Dunedin , New Zealand
- b Department of Biochemistry , Otago School of Medical Sciences, University of Otago , Dunedin , New Zealand
| | - Philip Franks
- c Meat & Livestock Australia Ltd. , North Sydney , New South Wales , Australia
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New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. Meat Sci 2013; 95:931-9. [PMID: 23660173 DOI: 10.1016/j.meatsci.2013.04.039] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 04/09/2013] [Accepted: 04/10/2013] [Indexed: 11/21/2022]
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.
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12
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Stadnik J, Dolatowski ZJ. Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus). Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1550-5] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Bowker BC, Schaefer RB, Grapperhaus MJ, Solomon MB. Tenderization of beef loins using a high efficiency sparker. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.01.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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15
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Gábor M, Trakovická A, Miluchová M, Moravčíková N. Genetic markers as one of tools for production of tenderness meat in cattle. POTRAVINARSTVO 2010. [DOI: 10.5219/102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Meat tenderness is one of the major characteristic quality of beef not only for consumers but for breeders of beef cattle too. Selection of cattle focussed on an increment of meat tenderness is complicated because this trait has large variability not only between different breeds but between individuals of equal breed too. Similarly a measurement of meat tenderness is expensive because it make after slaughter of animal and ageing of meat post mortem. Therefore it was developed a several methods, by the help of which is possible increase tenderness of meat. However still exist variance in values of meat tenderness which are caused by distinctness genetic base of animal. By using molecular genetic methods was described the most significant candidate genes (CAPN1, CAST) coding formation of the calpains-calpastatin proteolytic system, which exercise an influence on tenderness. The single nucleotide polymorphisms (SNPs) in these genes were using to design commercially genetic marker panels GeneSTAR Tenderness and Igenity Tender-GENE. By help this commercially test is possible to make genotyping and selection of animals for production of tenderness beef meat in meat industry.
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de Barcellos MD, Kügler JO, Grunert KG, Van Wezemael L, Pérez-Cueto FJ, Ueland Ø, Verbeke W. European consumers' acceptance of beef processing technologies: A focus group study. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.05.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bowker B, Callahan J, Solomon M. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts. Poult Sci 2010; 89:1744-9. [DOI: 10.3382/ps.2009-00484] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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BOWKER B, LIU M, EASTRIDGE J, CALLAHAN J, PAROCZAY E, SOLOMON M. EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00189.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bowker B, Liu M, Callahan J, Solomon M. Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins. J Food Sci 2010; 75:S237-44. [DOI: 10.1111/j.1750-3841.2010.01581.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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PATEL J, SANGLAY G, SOLOMON M. CONTROL OFLISTERIA MONOCYTOGENESON FRANKFURTERS WITH ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4573.2009.00145.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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BOWKER B, FAHRENHOLZ T, PAROCZAY E, SOLOMON M. EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS OF BEEF STRIP LOINS. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2007.00104.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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BOWKER B, FAHRENHOLZ T, PAROCZAY E, EASTRIDGE J, SOLOMON M. EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2007.00101.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SOLOMON M, LIU M, PATEL J, PAROCZAY E, EASTRIDGE J, COLEMAN S. TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STEAKS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING*. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2008.00102.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Sci 2007; 75:628-39. [DOI: 10.1016/j.meatsci.2006.09.010] [Citation(s) in RCA: 170] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2006] [Accepted: 09/19/2006] [Indexed: 11/13/2022]
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25
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PATEL J, SANGLAY G, SHARMA M, SOLOMON M. COMBINING ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING FOR CONTROL OF LISTERIA MONOCYTOGENES IN FRANKFURTERS. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2006.00062.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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BOWKER B, LIU M, SOLOMON M, EASTRIDGE J, FAHRENHOLZ T, VINYARD B. EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS-RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2006.00064.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Podolak R, Solomon M, Patel J, Liu M. Effect of hydrodynamic pressure processing on the survival of Escherichia coli O157:H7 in ground beef. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.08.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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LIU M, SOLOMON M, VINYARD B, CALLAHAN J, PATEL J, WEST R, CHASE C. USE OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION TO TENDERIZE TOP ROUNDS FROM BRAHMAN CATTLE+. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00037.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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CALLAHAN JANICEA, BERRY BRADFORDW, SOLOMON MORSEB, LIU MARTHAN. HYDRODYNAMIC PRESSURE-PROCESSED BEEF SEMITENDINOSUS MUSCLE USING A STEEL REFLECTOR BOWL+. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00041.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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PATEL J, WILLIAMS-CAMPBELL A, LIU M, SOLOMON M. EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT AND COOKING ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE-TENDERIZED BEEF STEAKS+. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4573.2005.00026.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Jayasooriya SD, Bhandari BR, Torley P, D'Arcy BR. Effect of High Power Ultrasound Waves on Properties of Meat: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-120030039] [Citation(s) in RCA: 156] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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32
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Alvarez UM, Loske AM, Castaño-Tostado E, Prieto FE. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes by underwater shock waves. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.07.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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HOLZER Z, BERRY B, CAMPBELL A, SPANIER A, SOLOMON M. EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS. ACTA ACUST UNITED AC 2004. [DOI: 10.1111/j.1745-4573.2004.tb00680.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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SCHILLING MW, MARRIOTT NG, WANG H, SOLOMON MB. CHARACTERISTICS OF USDA UTILITY COW BEEF SUBJECTED TO BLADE TENDERIZATION AND HYDRODYNAMIC SHOCK WAVES. ACTA ACUST UNITED AC 2003. [DOI: 10.1111/j.1745-4573.2003.tb00695.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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35
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Loske AM, Alvarez UM, Hernández-Galicia C, Castaño-Tostado E, Prieto FE. Bactericidal effect of underwater shock waves on Escherichia coli ATCC 10536 suspensions. INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(02)00031-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Lorca TA, Pierson MD, Claus JR, Eifert JD, Marcy JE, Sumner SS. Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks. J Food Prot 2002; 65:616-20. [PMID: 11952209 DOI: 10.4315/0362-028x-65.4.616] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 microm (0.3 mm). Because popular steak-cooking techniques involve the application of heat from the exterior surface of the steak to achieve internal temperatures ranging from 55 to 82 degrees C, the extent of bacterial penetration observed in HSW-treated steaks does not appear to pose a safety hazard to consumers.
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Affiliation(s)
- T A Lorca
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24060-0418, USA
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Williams-Campbell AM, Solomon MB. Reduction of spoilage microorganisms in fresh beef using hydrodynamic pressure processing. J Food Prot 2002; 65:571-4. [PMID: 11899060 DOI: 10.4315/0362-028x-65.3.571] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Hydrodynamic pressure processing (HDP) was investigated as a technology to reduce spoilage microorganisms found in fresh beef. In two separate studies (studies 1 and 2), retail ground beef and beef roasts were purchased (day 0). The roasts were divided into stew pieces (30 to 40 g). All meat samples, including control samples, were stored at 5 degrees C for 20 h in a plastic film. After storage, designated samples were treated with HDP In study 3, ground beef was treated with HDP (day 0) and stored aerobically (5 degrees C) for 14 days with control samples. Each meat type was vacuum-packaged for HDP (100 g binary explosive, steel shock wave container). The pHs and the aerobic plate counts (log10 CFU/g) were measured on day 0 (studies I and 2) and on days 0, 7, and 14 (study 3) for control samples and for HDP-treated samples. There was no pH difference between control and HDP-treated meat types (studies 1 and 2); HDP reduced bacteria in both meat types in study 1 (2 log) and study 2 (1.5 log) on day 0. In study 3, there was a significant difference (P < 0.05) in pH between control meat (8.2) and HDP-treated meat (5.6) after storage. There was an immediate reduction (1.5 log) of microorganisms following HDP (day 0) and a 4.5-log difference between control samples (9 log) and HDP-treated samples (4.5) after 14 days of storage. With HDP, it is possible to reduce spoilage microorganisms found in or on different meat types (ground beef versus stew pieces), which could extend the shelf life of meat products.
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Affiliation(s)
- Anisha M Williams-Campbell
- US Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center-East, Beltsville, Maryland 20705, USA.
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ZUCKERMAN H, BERRY BW, EASTRIDGE J, SOLOMON M. SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT. ACTA ACUST UNITED AC 2002. [DOI: 10.1111/j.1745-4573.2002.tb00316.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Schilling M, Claus J, Marriott N, Solomon M, Eigel W, Wang H. No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb11406.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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MARRIOTT N, WANG H, SOLOMON M, MOODY W. STUDIES OF COW BEEF TENDERNESS ENHANCEMENT THROUGH SUPERSONIC-HYDRODYNAMIC SHOCK WAVE TREATMENT. ACTA ACUST UNITED AC 2001. [DOI: 10.1111/j.1745-4573.2001.tb00689.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SPANIER A, BERRY B, SOLOMON M. VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP). ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00424.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Meek KI, Claus JR, Duncan SE, Marriott NG, Solomon MB, Kathman SJ, Marini ME. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poult Sci 2000; 79:126-36. [PMID: 10685900 DOI: 10.1093/ps/79.1.126] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Our first objective was to determine the effects of explosive amount and distance of the explosive to the meat surface in the Hydrodyne process on broiler breast tenderness. Early deboned (EB) breasts were removed immediately after initial chill (45 min postmortem), stored for 24 h (4 C), and subjected to one of four Hydrodyne treatments (200 g at 20 cm, 350 g at 23 cm, 275 g at 20 cm, or 350 g at 20 cm). Breasts were water-cooked (78 C internal). Hydrodyne treatment (HYD) of 350 g at 20 cm produced the greatest reduction (28.3%) in Warner-Bratzler shear (WBS, 1.9-cm wide strips). This combination was the only treatment to improve tenderness (peak force 4.3 kg) to a level equivalent (P > 0.05) to aged controls (CA; peak force 3.1 kg). The second objective was to determine the quality and sensory characteristics of Hydrodyne-treated (350 g explosive at 20 cm) broiler breasts as compared with CA and EB. The WBS values (1.0-cm wide and thick strips) for CA (1.56 kg) were different from both HYD (3.7 kg) and EB breasts (4.7 kg). The CA resulted in more tender, flavorful, and juicer breasts than EB and HYD. The EB was higher in initial moisture release than HYD. The EB breasts with tenderness problems can be tenderized by the Hydrodyne process based on WBS results. However, higher levels of explosive may be required to optimize the tenderness improvement of EB breasts that vary significantly in initial tenderness.
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Affiliation(s)
- K I Meek
- Kellogg Brown and Root Inc., Buena Vista, VA 24416, USA
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ZUCKEFWAN H, SOLOMON M. ULTRASTRUCTURAL CHANGES IN BOVINE LONGISSIMUS MUSCLE CAUSED BY THE HYDRODYNE PROCESS. ACTA ACUST UNITED AC 1998. [DOI: 10.1111/j.1745-4573.1998.tb00745.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SOLOMON M, CARPENTER C, SNOWDER G, COCKETT N. A RESEARCH NOTE TENDERIZING CALLIPYGE LAMB WITH THE HYDRODYNE PROCESS AND ELECTRICAL STIMULATION. ACTA ACUST UNITED AC 1998. [DOI: 10.1111/j.1745-4573.1998.tb00663.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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