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.