2005 Annual Meeting
(572a) High Pressure Processing Beef: Comparison between Hydrodynamic and Hydrostatic Methods
Authors
Anand Lakshmikanth - Presenter, Virginia Polytechnic Institute & State University
Kumar Mallikarjunan - Presenter, Virginia Polytechnic Institute and State University
Morse Solomon - Presenter, USDA ARS Food Technology and Safety Lab
Jitu Patel, USDA ARS Food Technology and Safety Lab
George Flick, Virginia Polytechnic Institute and State University
Comparison between the beef quality by hydrodynamic pressure processing and hydrostatic pressure processing will be discussed. Similarities and differences will be analyzed through beef quality parameters including instrumental texture, ultrasound response, juiciness and ultrastructural evaluations. The information will be used to develop a better understanding of impulse and static pressures on the product quality and develop mathematical modeling of the changes in the product during high pressure processing.