The hydrodyne: a new process to improve beef tenderness.

@article{Solomon1997TheHA,
  title={The hydrodyne: a new process to improve beef tenderness.},
  author={Morse B Solomon and Joseph B. Long and Janet S Eastridge},
  journal={Journal of animal science},
  year={1997},
  volume={75 6},
  pages={1534-7}
}
The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 50, 75, or 100 g of explosives were significantly tenderized compared with controls. As much as a 72… CONTINUE READING
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