Recent FTSL Publications on Improving Meat Tenderness

Papers

Schilling, M. W., Marriott, N. G., Wang, H., Solomon, M. B. Characteristics of USDA utility cow beef subjected to blade tenderization and hydrodynamic shock waves. J. Muscle Foods. 2003. 14:131-142.

Solomon, M. B. Improving the tenderness of meat with hydrodynamic pressure. Feed Info News. 2003. Available: http://www.feedinfo.com/scientificreviews.

Zuckerman, H., Berry, B. W., Eastridge, J. S., Solomon, M. B. Shear force mapping: a tool for tenderness measurement. J. Muscle Foods. 2002. 13:1-12.

Baltimore Sun daily edition. July 16, 2002.. "A dynamite meat recipe." Maryland Section.

FDA 2002 and National Science Teachers Association "Science and Our Food Supply-Investigating Food Safety from Farm to Table." Video and Reference Guide.

Marriott, N.G., Wang, H., Solomon, M.B., Moody, W.G. 2002. Studies of cow beef tenderness enhancement through supersonic-hydrodynamic shock wave treatment. Journal of Muscle Foods. 12: 207-218.

Schilling, M.W., Claus, J.R., Marriott, N.G., Solomon, M.B., Eigel, W.N., Wang, H. 2002. No effect of hydrodynamic shock wave on protein functionality of beef muscle. Journal of Food Science. 67:335-340.

Video 2001 by Elizabeth Kilm of Reuters News on "Beef Blow-out! Hydrodynamic Pressure Processing of Meat." .

Claus, J.R., Schilling, J.K., Marriott, N.G., Duncan, S.E., Solomon, M.B., Wang, H. 2001. Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts. Meat Science. 58:287-292.

Claus, J.R., Schilling, J.K., Marriott, N.G., Duncan, S.E., Solomon, M.B., Wang, H. 2001. Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves. Meat Science. 58:283-286.

Spanier, A. M., Berry, B. W. and Solomon, M. B. 2000. Tenderness variability in beef striploins and improvement in tenderness by use of hydrodynamic pressure processing (HDP). J. Muscle Foods 11:183-196.

Spanier, A. M. and Romanowski, R. D. 2000. A potential index for assessing the tenderness of hydrodynamic pressure (HDP) - treated beef strip loins. Meat Science, 56:193-202.

Meek, K. I., Claus, J. R., Duncan, S. E., Marriott, N. G., Solomon, M. B., Kathman, S.J. and Marini, M. E. 2000. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poultry Sci. 79:126-136.

Holzer, Z., Williams-Campbell, A., Berry, B. W., Spanier, A. M. and Solomon, M. B. 2000. The effect of hydrodynamic pressure treatment on the quality of koshered meat. Yediot Labokrim v. 100, pp. 30-31.

Spanier, A. M., Berry B. W., Solomon M. B. Variation in the tenderness of beef strip loins and improvement in tenderness by use of hydrodynamic pressure processing (HDP). J. Muscle Foods. 2000. 11:183-196.

Solomon, M. B. 1999. The callipyge phenomenon: toughness intervention methods. J. Anim. Sci. 77(Suppl. 2):238-242.

Solomon, M. B., Holzer, Z., Campbell, A. M., Berry, B. W. and Spanier, A. M. 1999. Effect of hydrodynamic pressure and the koshering process alone or in combination on beef strip loins. Proc. 45th Int’l. Cong. Meat Sci. and Techn. Vol. II, pp 412-414.

Moeller, S., Wulf, D., Meeker, D., Ndife, M., Sundararajan, N. and Solomon, M. B. 1999. Impact of the Hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle. J. Anim. Sci. 77:2119-2123.

Abstracts

Solomon, M.B., Pursel, V. Improving pork tenderness using hydrodynamic pressure. American Society of Animal Science. 2003. v. 81 (Suppl. 1) p. 314. Abstract # W76.

Solomon, M.B., Berry, B.W., Paroczay, E.W., Callahan, J.A., Eastridge, J.S. 2002. Effects of hydrodynamic pressure processing (HDP) and aging on beef tenderness. Institute of Food Technologists. Abstract p. 111 #46G-15.

Eastridge, J.S., Solomon, M.B., Pierre, J.L., Paroczay, E.W., Callahan, J.A. 2002. Collagen solubility in hydrodynamic pressure process-treated beef longissimus muscle. Institute of Food Technologists. Abstract p. 208 #88-10.

Paroczay, E.W., Solomon, M.B., Berry, B.W., Eastridge, J.S., Callahan, J.A. 2002. Evaluating tenderness improvement using hydrodynamic pressure processing (HDP) for beef striploins. Institute of Food Technologists. Abstract p. 185 #76D-8.

Solomon, M.B., Berry, B.W. 2002. Effect of boundary conditions for the hydrodynamic pressure processing plastic shock wave container on meat tenderness improvement. Reciprocal Meat Conference. Abstract # 44.

Callahan, J. A., Solomon, M. B., Paroczay, E. W., Eastridge, J. S., Pursel, V. G., Mitchell, A. D. Enhancement of pork quality using the hydrodynamic pressure process. Inst. Food Technologists Annual Meeting Book of Abstracts. 2002. p.111, #46G-14.

Solomon, M. B., Berry, B. W. Effect of boundary conditions for the hydrodynamic pressure processing shock wave container on meat tenderness improvement. Proc. AMSA 55th Annual Reciprocal Meat Conf. 2002. p. 141.

Eastridge, J. S., Solomon, M. B., Paroczay, E. W., Callahan, J. A. Changes in charge shape may improve efficacy of hydrodynamic pressure process. Proc. AMSA 55th Annual Reciprocal Meat Conf. 2002. p. 139.

Eastridge, J.S., Solomon, M.B., Berry, B.W., Paroczay, E.W. 2001. Differences in tenderness response of beef eye of round to hydrodynamic pressure processing. Institute of Food Technologists Annual Meeting. p. 120. Abstract # 55-1.

Solomon, M. B., Eastridge, J. S., Paroczay, E. W., Coleman, S. W. Effects of hydrodynamic pressure processing and freezing on beef ribeyes. Inst. Food Technologists Annual Meeting Book of Abstracts. 2001. p. 61, #30C-2.

Gustavson, P. K., Lee, R. J., Chambers, G. P., Solomon, M. B., Berry, B. W. Tenderizing meat with explosives. APS Conference on Shock Compression in Condensed Matter. 2001.

Solomon, M. B., Berry, B. W., Stika, J., Moody, W. G. Postharvest interventions to overcome the tenderness problems in meat from older animals. Int'l. Animal Agriculture and Food Science Conference #1541. J. Anim. Sci. 2001. 79(Suppl. 1):372.

Senecal, A. G., Racicot, K., Segars, R., Berry, B. W., Solomon, M. B. Effect of hydrodynamic pressure processing on freeze-dried whole muscle semitendinosus. Inst. Food Technologists Annual Meeting Book of Abstracts. 2001. p. 61, #30C-3.

Spanier, A. M., Romanowski, R. D., Berry, B. W. and Solomon, M. B. 2000. The effect of hydrodynamic pressure (HDP) processing on the distribution of some high molecular weight proteins. Annual IFT meeting, p 98, Abstr. #51C-6.

Eastridge, J. S., Solomon, M. B., West, R. L. and Chase, C.C. 2000. Tenderizing meat from Brahman cattle: hydrodynamic pressure process conditions and within-muscle effects for bottom round. J. Anim. Sci. 78(Suppl. 1):161.

Solomon, M. B., Berry, B. W. Comparison of two different containers for performing the hydrodynamic pressure process. J. Anim. Sci. 2000. 78(Suppl. 1):161.

Berry, B. W., Solomon, M. B., Senecal, A. C. Application of hydrodynamic pressure processing for further processed meat products. J. Anim. Sci. 2000. 78(Suppl. 1):161.

Eastridge, J. S., Solomon, M. B., West, R. L., Chase, C. C. Tenderizing meat from Brahman cattle: hydrodynamic pressuer process conditions and within-muscle effects for bottom round. J. Anim. Sci. 2000. 78(Suppl. 1):161.

Eastridge, J. S., Solomon, M. B. Profiling the variability in tenderness of beef strip loins. Proc. AMSA 53rd Annual Reciprocal Meat Conf. 2000. p. 129.

Spanier, A. M., Berry, B. W., Romanowski, R. D., Eastridge, J. S., Paroczay, E. W., Solomon, f M. B. Multiquality enhancement of muscle food. PacifiChem. annual meeting. 2000.

Spanier, A. M., Romanowski, R. D. Alteration of beef protein profiles as a resuIt of hydrodynamic pressure (HDP) treatment. BARC Poster Day. 2000. #57

Solomon, M. B., Berry, B. W., Eastridge, J. S. and Paroczay, E. W. 1999. Muscle fiber orientation during Hydrodyne treatment on tenderness improvement in semitendinosus muscles. J. Anim. Sci. 77(Supp. 1):91.

Solomon, M. B., Berry, B. W., Eastridge, J. S., Paroczay, E. W., Romanowski, R. D. and George, M. E. 1999. A look at two different containers for performing the Hydrodyne process. J. Anim. Sci. 77(Suppl. 1):90-91.

Solomon, M. B. and Eastridge, J. S. 1999. Type of container and quantity of explosive in the Hydrodyne process on beef strip loin tenderness. J. Anim. Sci. 77(Suppl. 1):173.

Berry, B. W., Solomon, M. B., George, M. E. and Eastridge, J. S. 1999. Application of Hydrodyne technology to ground beef. J. Anim. Sci. 77(Suppl. 1):91.

Zuckerman, H., Berry, B. W., Eastridge, J. S. and Solomon, M. B. 1999. Microstructure changes in connective tissue of bovine semimembranosus muscle caused by hydrodynamic shock waves. J. Scanning Microscropy 21:128-129.

Knowles, J. E., Claus, J. R., Duncan, S.E., Marriott, N. G., Solomon, M. B., and Wang, H. 1999. High pressure hydrodynamic shock wave effects on tenderness of early deboned broiler breasts treated immediately and after storage. 52nd Reciprocal Meat Conference, p 121.

Schilling, M. W., Claus, J. R., Marriott, N. G., Solomon, M. B., Eigell, W. N. and Wang, H. G. 1999. Hydrodynamic shock wave effects on protein functionality. 52nd Reciprocal Meat Conference, p 123.

Holzer, A., Campbell, A.M., Berry, B.W.., Spanier, A. M. and Solomon, M. B. 1999. The effect of the Hydrodyne pressure treatment on the quality of koshered meat. Yediot Labokrim 100:30-31.

Solomon, M. B., Berry, B. W., Eastridge, J. S., Paroczay, E. W. Romanowski, R. D., George, M. E. A look at two differenet containers for performing the Hydrodyne process. J. Anim. Sci. 1999. 77(Supp. 1):90-91.

O'Rourke, B. M., Calkins, C. R., Rosario, R. T., Eastridge, J. S., Solomon, M. B., Long, J. B. Relationship of muscle fiber orientation during Hydrodyne treatment to tenderness, aging, and proteolysis of beef. J. Animal Sci. 1999. 77(Suppl. 1):45.