Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing |
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| Authors: | H. Zuckerman B.C. Bowker J.S. Eastridge M.B. Solomon |
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| Affiliation: | 1. USDA Agricultural Research Service, 10300 Baltimore Ave., Bldg. 201 BARC-East, Beltsville, MD 20705, USA;2. USDA Agricultural Research Service, 950 College Station Rd., Athens, GA 30605, USA;3. USDA Agricultural Research Service, 10300 Baltimore Ave., Bldg. 209 BARC-East, Beltsville, MD 20705, USA |
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| Abstract: | Scanning electron microscopy (SEM) was utilized to evaluate microstructural changes in intramuscular connective tissue of beef semimembranosus muscle subjected to hydrodynamic pressure processing (HDP). Samples were HDP treated in a plastic container (HDP-PC) or a steel commercial unit (HDP-CU). Control and HDP samples were obtained immediately post-treatment and after 14 days of aging for SEM and Warner–Bratzler shear force (WBSF) analysis. Immediately post-treatment, HDP treated samples exhibited lower (P < 0.01) WBSF than did controls. After aging, HDP-PC samples had lower (P < 0.01) WBSF than that of aged controls. SEM analysis indicated that HDP-PC treatment disrupted the integrity of the collagen fibril network of the endomysium in both the non-aged and aged samples. Aging effects on the intramuscular connective tissue were observed in the HDP-PC and control samples. Both WBSF and connective tissue changes were greater in the HDP-PC than in the HDP-CU treated samples. Data suggest that shockwave alterations to connective tissue contribute to the meat tenderization of HDP. |
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| Keywords: | Connective tissue Hydrodynamic pressure processing Tenderization Beef |
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