Studies of cow beef tenderness enhancement through supersonic-hydrodynamicshock wave treatment

Longissimus samples were removed from each side of 17 US. Commercial and Ut ility carcasses (Experiments A, B, and C). The samples were randomly assign ed to supersonic-hydrodynamic shock wave treatment (SSW) or no treatment (C ). Total energy and maximum peak force data were obtained for all treatment s. Sensory evaluation (for Experiments A and C) included subjective ratings for myofibrillar tenderness, juiciness, connective tissue amount, and over all tenderness. Also, thaw loss, cooking loss, and collagen solubility were determined The effects of supersonic-hydrodynamic shock treatment on the r eduction of shear force and sensory values for all studies were minimal. Th aw 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 impr ovement can be attained through a closer accoustical match with water and i mproved techniques for administering shock wave treatment.