Tenderization of beef loins using a high efficiency sparker

Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

“…Confusion matrix main diagonal Total number of predictions (5) However, all the models were likewise cross validated (CV), which is included in the calibration procedure. This consisted of the removal of data from the calibration group and validation of the model with the same data used for calibration.…”

“…Due to the importance that tenderness presents when referring to consumer satisfaction, special postharvest techniques have been carried out throughout history by the meat industry to improve the mentioned attributes and, as a result, give an added value to the final product [4]. For instance, Bowker et al [5] used electrical stimulation for this purpose while the effect of techniques such as tenderstretch, which is characterized by hanging the beef carcasses from the pelvis, on tenderness has also been studied [6]. Other methods such as blade tenderization [7,8], high-temperature conditioning [9], and the use of ultrasound [10] have been used to increase meat tenderness.…”

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

“…Hydrodynamic‐pressure processing does not affect the color properties ( L * , a * ) of fresh meat (Ha, Dunshea, & Warner, ), meat pH (Bowker, Fahrenholz, Paroczay, & Solomon, ), drip loss or flavor‐related components (Bolumar & Toepfl, ). Most of the studies (Bowker et al., , ; Callahan, Berry, Solomon, & Liu, ; Liu and others ; Schilling, Marriott, Wang, & Solomon, ) have shown no significant effect of shockwave treatment on cook‐loss of aged and unaged meat, however, it has been shown to increase cook‐loss in comparison to untreated meat (Bowker, Callahan, & Solomon, ; Ha et al., ; Moeller et al., ). Although hydrodynamic‐pressure processing could produce remarkable improvements in the tenderness of the product in a very short treatment time with low processing costs, there has been no commercial application of this technology and further research is required to overcome the existing limitations, such as development of an industrial size continuous system with a consistent shockwave delivery as well as prevention of packaging damage during processing (Bolumar & Toepfl, ).…”