Journal of Muscle Foods (Impact Factor: 0.5). 05/2007; 13(1):1 - 12. DOI: 10.1111/j.1745-4573.2002.tb00316.x

ABSTRACT ABSTRACTA shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One-centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.

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    ABSTRACT: Hydrodynamic pressure (HDP) technology, used to tenderize meat, has been previously conducted in both stationary steel hemisphere-shaped tanks (1060-L commercial and 54-L laboratory scale steel units) as well as in plastic explosive containers (PEC) fitted with a flat metal reflector plate. It was hypothesized that the bottom surface of the container may affect the magnitude of tenderness improvement during the HDP process. A steel reflector bowl was constructed to fit inside the PEC to mimic the shape of the bottom of the stationary steel vessel. Beef semitendinosus (ST) muscles treated with HDP (150-g binary explosive detonated inside a water-filled 98-L PEC) were more tender (P < 0.05) than controls (5.37 versus 5.74 kgf). ST response to HDP was highly variable (−8.6 to 24.5%). Although the improvement in ST tenderness was significant (P < 0.05), using the steel reflector bowl in the PEC was not an efficient method to tenderize ST muscles.
    Journal of Muscle Foods 12/2005; 17(1):105 - 113. · 0.50 Impact Factor
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    ABSTRACT: A novel approach to mapping Warner-Bratzler shear of whole muscles was explored. The procedure was used on the Longissimus thoracis et lumborum (LTL) and Semitendinosus (ST) from six beef cattle by first marking skeletally defined anatomical landmarks on the muscle in situ. After removal from the carcass, further divisions were made while preserving sample orientation during cooking and preparation for shearing. Shear gradients were observed in all planes of the LTL, particularly the medial-lateral. The mid-section of the ST had the lowest shears while superficial locations of the cross-section had greater values. Muscle comparison indicated the ST was more uniform than the LTL. The mapping technique was subsequently used to identify localized effects of altered carcass suspension on shear values and sarcomere length in the lumbar Longissimus from four beef cattle. This mapping method will provide guidance for further intensive investigation across the carcass musculature and under varying carcass conditions.
    Meat Science 01/2006; 72(1):79-90. · 2.23 Impact Factor
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    ABSTRACT: The tenderizing effects of treating beef loins with high-pressure shockwaves from a sparker source were evaluated. Samples were sparker treated as either steaks or intact loin roasts on day 0 and Warner–Bratzler shear force (WBSF) was measured on days 0 and 7. With the sparker head 7.5-cm above the samples, non-aged steaks receiving 80 pulses at two locations had lower WBSF than controls. Aging decreased WBSF in all samples. With the sparker head set at 3.75-cm, treated samples exhibited 20–25% lower WBSF values than controls on day 0 and all of the treated samples demonstrated WBSF reductions >10%. Samples treated as individual steaks and intact loin roasts had similar tenderness improvements. The maximum observed tenderness improvements were 37% (entire steak), 56% (medial portion of steak), and 31% (lateral portion of steak). Data from this study indicate that high-pressure shockwaves generated from a sparker source are an effective postharvest technology for tenderizing beef.
    Innovative Food Science & Emerging Technologies 04/2011; 12(2):135-141. · 2.25 Impact Factor


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