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Title:
Tenderizing Meat with Explosives
Authors:
Gustavson, Paul K.; Lee, Richard J.; Chambers, George P.; Solomon, Morse B.; Berry, Brad W.
Affiliation:
AA(Naval surface Warfare Center, Indian Head, MD 20640) AB(Naval surface Warfare Center, Indian Head, MD 20640) AC(Naval surface Warfare Center, Indian Head, MD 20640) AD() AE(United States Department of Agriculture, Beltsville, Maryland, USA)
Publication:
American Physical Society, Shock Compression of Condensed Matter Meeting, June 24-29, 2001 Renaissance Waverly Hotel, Atlanta, Georgia Bulletin of the American Physical Society, Vol. 46, No. 4, abstract #H1.047
Publication Date:
06/2001
Origin:
APS
Bibliographic Code:
2001APS..SHK.H1047G

Abstract

Investigators at the Food Technology and Safety Laboratory have had success tenderizing meat by explosively shock loading samples submerged in water. This technique, referred to as the Hydrodynamic Pressure (HDP) Process, is being developed to improve the efficiency and reproducibility of the beef tenderization processing over conventional aging techniques. Once optimized, the process should overcome variability in tenderization currently plaguing the beef industry. Additional benefits include marketing lower quality grades of meat, which have not been commercially viable due to a low propensity to tenderization. The simplest and most successful arrangement of these tests has meat samples (50 to 75 mm thick) placed on a steel plate at the bottom of a plastic water vessel. Reported here are tests which were instrumented by Indian Head investigators. Carbon-composite resistor-gauges were used to quantify the shock profile delivered to the surface of the meat. PVDF and resistor gauges (used later in lieu of PVDF) provided data on the pressure-time history at the meat/steel interface. Resulting changes in tenderization were correlated with increasing shock duration, which were provided by various explosives.

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