MULTIQUALITY ENHANCEMENT OF MUSCLE FOOD: A HYPOTHESIS EXPLAINING HOW HYDRODYNAMIC PRESSURE (HDP)-TREATMENT LEADS TO MEAT TENDERNESS.

摘要

The tenderness of beef has a profound effect on a consumer's acceptance and purchase decision. While traditional aging of the muscle tissue of a slaughtered typically leads to a flavorful and tender meat product, the complex biochemical changes and interactions that occur during the conversion of muscle to meat do not account for all of the tenderization that is possible. Variables such as age, breed, sex, muscle cut, feeding regimen, etc. must all be considered. Hydrodynamic pressure (HDP)-treatment of meat has shown promise in tenderizing meat in a more consistent and uniform manner. The HDP-effect on meat tenderness is based on the theory that a pressure Shockwave passes through water and disrupts any other object in the water; in the case of muscle the Shockwave passes through the meat since meat is >70% water and disrupts all of the solid, material in the meat. Data examining HDP-treatment and its effect on tenderness show that HDP-treatment induces changes in meat tenderness in a manner that is different from that of traditional aging. The HDP-treatment effect seems to be for specific meat proteins, principally c-protein. A theory of HDP shock treatment and its relationship to meat tenderness is presented.