Studies of cow beef tenderness enhancement through supersonic-hydrodynamic shock wave treatment

Longissimus samples were removed from each side of 17 US. Commercial and Utility carcasses (Experiments A, B, and C). The samples were randomly assigned to supersonic-hydrodynamic shock wave treatment (SSW) or no treatment (C). Total energy and maximum peak force data were obtained for all treatments. Sensory evaluation (for Experiments A and C) included subjective ratings for myofibrillar tenderness, juiciness, connective tissue amount, and overall tenderness. Also, thaw loss, cooking loss, and collagen solubility were determined The effects of supersonic-hydrodynamic shock treatment on the reduction of shear force and sensory values for all studies were minimal. Thaw loss (Experiment B only), cooking loss, CIE L * a * b * values, collagen solubility and standard plate counts were unaffected (P>0.05) by treatment. Further research with less tender beef should indicate if tenderness improvement can be attained through a closer accoustical match with water and improved techniques for administering shock wave treatment.