Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products

Abstract

Shockwave (hydrodynamic pressure processing or hydrodyne) is a non-thermal processing technique in which pressure can be generate either by detonation of explosives or by electrical discharge in a fluid (usually water) environment. Shockwave not only instantaneously tenderizes meat but also accelerate storage maturation, especially in tougher cuts. Inconsistent results have been reported for meat from different muscles, species and pressure loads applied. Sensory evaluation of the quality of shockwave treated meat has been limited. Further research in optimal shockwave conditions for specific meat cuts, different markets and acceptance in different consumer demographics is required to enable..