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

被引：7
|
作者：
Liu, MN [1 ]
Solomon, MB
Vinyard, B
Callahan, JA
Patel, JR
West, RL
Chase, CC
机构：
[1] USDA ARS, Beltsville Agr Res Ctr, Food Technol & Safety Lab, Beltsville, MD 20705 USA
[2] USDA ARS, Beltsville Agr Res Ctr, Biometr Consulting Serv, Beltsville, MD 20705 USA
[3] Univ Florida, Gainesville, FL 32611 USA
[4] USDA ARS, Sub Trop Agr Res Stn, Brooksville, FL 34601 USA
来源：
JOURNAL OF MUSCLE FOODS | 2006年 / 17卷 / 01期
关键词：
D O I：
10.1111/j.1745-4573.2006.00037.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Tenderization effects of hydrodynamic pressure processing (HDP), blade tenderization (BT) and a combination of BT followed by HDP (BT + HDP) were evaluated with 12 top rounds from Brahman cattle selected for toughness. Warner-Bratzler shear testing was performed on the day of treatment (DO) and after storage (D7). On DO, BT and HDP increased tenderness by 18% and BT + HDP yielded a 14% improvement over control steaks. Tenderness increased (P < 0.05) for HDP and BT + HDP treatment between D0 and D7, whereas tenderness did not change for BT treatment. Control samples increased (P < 0.05) in tenderness because of aging alone (20% improvement). Overall tenderness improvements for BT + HDP and HDP (D7) versus control (DO) were 37 and 29%, respectively. BT provided instant tenderization but without additional improvement during aging. HDP and BT + HDP resulted in instantaneous tenderization that also increased over time and provided the greatest amount of overall improvement in tenderness.
引用
收藏
页码：79 / 91
页数：13
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