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Evaluate Properties of Meat and Meat Products from Shock Wave Pressure

Investigators
Solomon, Morse
Institutions
University of Maryland - College Park
Start date
1999
End date
2004
Objective
While hydrodynamic shock wave technology has been shown to tenderize tough meat, the optimum parameters necessary to maximize improvement are not fully known. In the process of determining optimum shock wave generating systems, in addition to assessing tenderness, changes in further processing, cooking, sensory and food safety properties will be assessed.
More information
Completion of other studies designed to profile pressure output performance of a number of systems will reveal several systems with potential for commercialization. A variety of muscles and meat products will be subjected to these systems with these products subsequently being evaluated for tenderness, sensory, cooking, further processed-value added and food safety properties. Changes in these properties will reveal suggestive changes in the explosive container, pressure generating equipment and pretreatment conditions necessary to commercialize this technology.
Funding Source
Agricultural Research Service
Project number
1265-41420-003-12S
Accession number
403237
Categories
Food Preparation and Handling
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants