Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from Brahman cattle.

摘要

Ability of hydrodynamic pressure processing (HDP), blade tenderization (BT) and BT followed by HDP to tenderize top beef rounds from Brahman cattle, selected for toughness, was investigated. Warner-Bratzler shear testing was performed on the day of treatment (D0) and after storage for 7 days (D7). On D0, BT and HDP increased tenderness by 18% and BT + HDP yielded a 14% improvement over control steaks. Tenderness increased (P < 0.05) after HDP and BT + HDP treatment between D0 and D7, but did not change for BT treatment. Tenderness of control samples increased (P < 0.05) due to ageing alone (20% improvement). Overall tenderness improvements for BT + HDP and HDP (D7) versus control (D0) were 37 and 29%, respectively. BT provided instant tenderization but without additional improvement during ageing. HDP and BT + HDP resulted in instantaneous tenderization that also increased over time and provided the greatest amount of overall improvement in tenderness.