Moeller S, Wulf D, Meeker D, Ndife M, Sundararajan N, Solomon M B
Department of Animal Sciences, The Ohio State University Columbus 43210-1095, USA.
J Anim Sci. 1999 Aug;77(8):2119-23. doi: 10.2527/1999.7782119x.
Paired, boneless pork loin muscles were obtained from 76 market hogs to evaluate tenderness, meat quality characteristics, sensory attributes, and microbial characterization of pork muscle exposed to the Hydrodyne Process (H) compared with untreated control (C) loin. A subset of 16 paired loins was randomly selected for use in sensory evaluation and microbial characterization. Loins were vacuum packaged and immersed in a heat shrink tank prior to the H treatment. The Hydrodyne treatment exposed the loin to the pressure equivalent of a 150-g explosive, generating a pressure distribution of approximately 703 kg/cm2 at the surface of the samples. Meat quality assessments taken following treatment included subjective color, firmness/wetness, marbling scores (1 to 5 scale), Minolta reflectance and color readings, drip loss, and lipid content. The P-value for statistical significance for main effects and interactions was set at <.05 in all analyses. Administration of H resulted in a 17% improvement in Warner-Bratzler shear force (2.69 vs. 3.24 kg), with the shear force similar at two end-point cooking times (11 and 16 min) corresponding to approximately 75 and 83 degrees C, respectively. No differences between H and C were observed for color score, firmness score, Minolta L, Minolta Y, or drip loss on uncooked samples. The H loins had lower marbling scores (P<.05) and intramuscular lipid (P<.05) content than the paired C loin. Sensory evaluation on the randomly selected (n = 16) paired loins samples showed no improvement in Warner-Bratzler shear force. Sensory panelists were also unable to detect a difference between H and C loins for both initial and sustained tenderness scores. No differences between H and C loins were found for pork flavor, off-flavor, cohesiveness, or number of chews before swallowing, but H loins had a significantly lower juiciness score and more cooking loss than C loins. Microbial analysis results showed no differences in coliform bacteria counts, aerobic plate counts, and no detectable levels of Escherichia coli bacteria in any loins. The findings support the ability of the Hydrodyne procedure to improve tenderness without impacting other muscle quality attributes of pork.
从76头市售生猪身上获取成对的去骨猪里脊肉，以评估经Hydrodyne工艺（H）处理的猪肌肉与未处理的对照（C）里脊肉相比的嫩度、肉质特性、感官属性和微生物特征。随机选择16对里脊肉用于感官评估和微生物特征分析。在进行H处理之前，将里脊肉真空包装并浸入热缩罐中。Hydrodyne处理使里脊肉承受相当于150克炸药的压力，在样品表面产生约703千克/平方厘米的压力分布。处理后进行的肉质评估包括主观颜色、硬度/湿度、大理石花纹评分（1至5分制）、美能达反射率和颜色读数、滴水损失和脂质含量。在所有分析中，主效应和相互作用的统计学显著性P值设定为<.05。施用H后，Warner-Bratzler剪切力提高了17%（2.69对3.24千克），在两个终点烹饪时间（分别为11分钟和16分钟，对应约75摄氏度和83摄氏度）时剪切力相似。未处理样品的颜色评分、硬度评分、美能达L值、美能达Y值或滴水损失在H和C之间未观察到差异。与配对的C里脊肉相比，H里脊肉的大理石花纹评分（P<.05）和肌内脂质（P<.05）含量较低。对随机选择的（n = 16）成对里脊肉样品进行的感官评估显示，Warner-Bratzler剪切力没有改善。感官评价小组成员也无法检测到H和C里脊肉在初始和持续嫩度评分上的差异。H和C里脊肉在猪肉风味、异味、粘性或吞咽前咀嚼次数方面没有差异，但H里脊肉的多汁性评分显著较低，烹饪损失比C里脊肉更多。微生物分析结果显示，任何里脊肉中的大肠菌群计数、需氧平板计数均无差异，且未检测到大肠杆菌水平。这些发现支持了Hydrodyne工艺在不影响猪肉其他肌肉品质属性的情况下改善嫩度的能力。
