Application of Shockwaves for Meat Tenderization
- In this chapter, a brief introduction to the interventions for enhancing meat tenderness is presented. Then the use of shockwave technology as a method to tenderize meat is reviewed. The fundamentals of shockwave generation, as well as the development of shockwave equipment for meat tenderization since 1990, are described. The effects of shockwave on meat components and muscle microstructure are discussed to understand the molecular mechanisms behind the tenderization effect. The effect of shockwave on other aspects of meat quality such as functionality of meat proteins and microbial inactivation are briefly described. Finally, a cost analysis of the technology is presented and the areas where more research and development are needed are pointed out in order to address the future development of the shockwave technology for meat tenderization.
| Author: | Tomas BolumarORCiD, Stefan TöpflORCiD |
|---|---|
| Title (English): | Application of Shockwaves for Meat Tenderization |
| DOI: | https://doi.org/10.1016/B978-0-08-100294-0.00009-2 |
| ISBN: | 978-0-08-100294-0 |
| ISBN: | 978-0-08-100298-8 |
| Parent Title (English): | Innovative food processing technologies : extraction, separation, component modification and process intensification |
| Publisher: | Woodhead Publishing |
| Place of publication: | Amsterdam; Boston u.a. |
| Document Type: | Part of a Book |
| Language: | English |
| Year of Completion: | 2016 |
| Identifier: | Zur Anzeige in scinos |
| electronic ID: | Zur Anzeige in scinos |
| Release Date: | 2024/09/17 |
| Tag: | Beef; Chicken; Hydrodynamic pressure processing; Lamb; Maturation; Meat; Pork; Shockwave; Tenderization interventions; Tenderness; Turkey |
| First Page: | 231 |
| Last Page: | 258 |
| Note: | Zugriff im Hochschulnetz |
| Faculties: | Fakultät AuL |
| DDC classes: | 600 Technik, Medizin, angewandte Wissenschaften / 600 Technik |
| 600 Technik, Medizin, angewandte Wissenschaften / 630 Landwirtschaft, Veterinärmedizin | |
| Review Status: | Veröffentlichte Fassung/Verlagsversion |