Meat tenderness is recognized as the most important quality trait determining eating quality, and many interventions have been developed in the meat industry to improve the tenderness of low-value muscles and to ensure the consistent tenderness of high value muscles.It is an important quality parameter determining consumer acceptance and price. Different methods like biological, chemical and mechanical tenderization methods can be used by the meat industry to improve meat tenderness each with its advantages and drawbacks. Here we will discuss about the modern technology such as shock wave and high hydrostatic pressure for meat tenderization and as well as it's comparison with conventional technology.

1. 1

2. A Presentation By-
SHUBHAJIT SARKHEL
DEPT.- PROCESSING AND FOOD ENGG.
UAS,GKVK,BENGALURU
A p p l i c a t i o n o f s h o c k w a v e & H y d r o s t a t i c
p r e s s u r e f o r m e a t T e n d r i z a t i o n
2

3. CONTENT
• Introduction
• Meat tenderness
• Processing interventions for meat tenderization
• Fundamentals of shockwave and main applications
• Historical perspective of the development of shockwave equipment
• Effect of shockwave treatment on meat tenderization
• Application of high hydrostatic pressure
• Components of HPP system
• Effect of high pressure on meat tenderness
• Other application in food industries
• Case study-1
• Case study-2
• Conclusion
3

4. INTRODUCTION
• What is meat tenderness?
Tenderness is a quality of meat gauging how easily it is
chewed or cut.
American meat
science
association
Tenderness is a desirable quality, as tender meat is softer,
easier to chew, and generally more palatable than harder
meat.
American
association of
meat processors
Meat tenderness is recognized as the most important
quality trait determining eating quality.
(Bolumar et
al., 2013)
4

5. Overall
appearance
Warner-bratzler
Shear force (wbsf)
Tenderness
The quality of meat depends upon
5

6. Benefit of tender meat
Cooking time Softer, and
juicy
Easier to chew Generally
more palatable
6

7. Proposed acceptability threshold, 4.1 kg
(Wheeler et al., 1997)(Miller et al., 2001)
Consumer acceptability based on tendernessOverallacceptability,%
Tenderness rating(scale 1 to 10)
Warner–BratzlerShearForce,Kg
Acceptable
Tenderness
Unacceptable
Tenderness
7

8. ‘Muscle chemistry’ reasons behind meat hardness
1.RIGOR MORTIS IN MEAT:
1. After death depleting the source of oxygen used in the
making of adenosine triphosphate(ATP).
2. ATP is required to cause separation of the actin-
myosin cross-bridges during relaxation of muscle.
3. When oxygen is no longer present, the body may continue
to produce ATP via anaerobic glycolysis.
4. When the body's glycogen is depleted, the ATP
concentration diminishes, and the body enters rigor mortis
5. Unable to break those bridges. Muscle elasticity decreases.
SCIENCE BEHIND RIGOR MORTIS
The hardening or
stiffening of muscle in
animals shortly after
slaughtering is called rigor
mortis.
8

9. 2.Aging:
It is the process of preparing breed or meat for consumption, mainly by breaking down
the muscle tissues placed in a refrigerator unit, also known as a "hot box".
• 6- 12
hours
• Room
temp
beef
• 0-6
hrs
• Room
temp
Pork
• 6-10
hrs
• Room
temp
Lamb
1.Moisture removal
2.Breakdown by natural
enzymes
9

10. Meat tenderness basically depends on three main components:
(1) The degree of contraction of the sarcomere or “sarcomere
length”.
(2) The extent of integrity or degradation of the structural myo-
fibrillar proteins (proteolysis).
(3) Physical phenotype of the muscle, connective tissue content,
composition, genetic and environmental effect.
(Koohmaraie et al., 2002). 10

11. Meat Tenderness and Muscle Structure
Fig-The structure of a muscle sarcomere. 11

12. How to measure the tenderness of meat?
Fig- Comparison of the correlations of Warner-Bratler shear force and slice shear force with sensory panel tenderness
rating (shackelford et al.,1999) and texture analyzer for checking meat tenderness.
A. Slice Shear Force test
B. Warner–Bratzler Shear Force test.
12

13. Methods of tenderization
A. Biological tenderization:
Control of pH and temperature.
(Thompson, 2002).
Electrical stimulation.
(Simmons et al., 2008).
Tender-stretch and Tender-cut.
(Fitzhugh ,1970).
Hot boning.
(Simmons et al., 2006).
Traditional aging.
(Lonergan, Zhang, & Lonergan, 2010).
13

14. B. Chemical tenderization:
Calcium chloride as an activator
of the calpain system.
(koohmaraie, shackelford,1998).
Proteases like papain.
(Han, morton, bekhit, & sedcole,
2009).
Mixtures of dextrose, maltose,
saccharides, sodium chloride,
phosphates, vitamins C or E (hunt
et al., 2003).
Brine injection.
Marination by acidic solutions, e.g.
Acetic or lactic acid.
14

15. Mechanical tenderization
Grinding
Blade tenderization cuts and punctures some
of the connective tissue
High hydrostatic pressure processing (HPP)
15

16. Disadvantages of traditional methods of meat tenderization
Methods Disadvantages
Control of pH and temperature Difficult o achieve in industrial
conditions
Electrical stimulation A maturation step must be still
required
Muscle stretching pre-rigor Require hot boning
Traditional aging High cost in terms of energy and
time
Chemical tenderization Addition of chemicals
Mechanical tenderization Meat appearance, microbial
cross-contamination
16

17. Shockwave Technology for meat tenderization
Fig-High pressure levels but at μs timescaleFig-Pressure pulses or waves transmitted through water
Shockwave or hydrodynamic pressure processing (HDP) is the application of high
pressure waves up to 1 GPa in fractions of milliseconds.
17
Time(μs)

18. Fig-High pressure levels but at μs timescale
Pressure(Mpa)
Time (Micro sec)
18

19. History
Fig-Historical perspective of shockwave technology for meat tenderization
19

20. Properties & Working principle of Shockwave
A. Shockwave is instantaneously generated and is characterized by
the intensity achieved (pressure level).
B. Its propagation along the time continuum (rise time).
C. It travels rapidly through the fluids (water) and any objects that
are an acoustical match with water (Mayer et al., 2009).
D. The range of penetration depth of a shockwave is affected by the
propagation loss and the absorption, reflection, and refraction.
20

21.  Meat is composed of 75% water when shock wave applied it
creates mechanical stress that tears muscle structure.
 Procedure known as “rupture effect” that softened the meat
(bolumar et al.,2013).
 The generation of shockwaves by electrical discharge under
water occurs by converting electrical energy into mechanical
energy.
 Shockwave can also be generated by piezoelectric,
electromagnetic,electrothermal, or electrodetonative methods
(mayer et al., 2009).
Working principle of Shockwave
21

22. Electrothermal or electrodetonative procedures
Parameters affecting
The discharge:
voltage
Current
Frequency
Main principle :
I. The application of high energy by capacitor discharge underwater
between two electrodes leads to the formation of a plasma channel
wherein the medium is ionized.
II. The electric breakdown of liquids is initiated by the application of a high
electric field on the electrode followed by rapid propagation and
branching of plasma channels (Locke et al., 2006).
22

23. Fig- Operating principle of electrohydraulic shockwave equipment. Reprinted from Bajovic, B., Bolumar,
T., Heinz, 2012. Meat Science 92 (3)
23

24. Different prototype models for shock wave
Fig- Photo of the Tender Class System unit from Hydrodyne Inc. Courtesy of Bill McKenna (Hydrodyne Inc. CEO)
and Professor Jim Claus (University of Wisconsin-Madison).
24

25. Fig- Shockwave prototype intended for meat tenderization developed within a German funded research project.
A review from Meat Science 95 (4)
25

26. Fig-Photo of the shockwave prototype intended for meat tenderization developed within the
European-funded research project, Shockwave Meat (2012 to 2013).
26

27. Process flow chart of a shock wave plant for meat tenderization
Fig- Meat processing layout with integrated
shockwave plant intended for meat
tenderization.
27

28. Effect of Shockwave Treatment on Meat Tenderization
Control Shock wave
No wire -4 shots Aluminium wire -1 shot
Avg(Kg) SD Avg(Kg) SD Improvement(%) Avg(Kg) SD Improvement(%)
Beef loin A 6.1 0.8 4.9 1.5 19.5 4.5 0.9 25.0
Beef loin B 3.4 0.5 3.0 0.5 13.2 3.1 0.7 9.4
Beef loin C 6.3 1.5 5.8 1.3 7.1 5.5 2.0 12.7
Beef loin D 4.9 1.1 4.5 1.7 7.4 3.6 1.3 25.5
Beef loin E 3.2 0.4 2.9 0.3 8.7 2.8 0.4 13.6
TOTAL 4.8 0.8 4.2 1.1 11.4 3.9 1.1 18.1
28
Tenderness improvement ranging from 10 to 70% in different meats such as Beef, pork, lamb,
turkey, and chicken has been documented.

29. 29

30. Effect of Shockwave Treatment on Biochemical Components and Microstructure
1.Instantaneous effect :
Ultra structural effect on muscle sheath and/ or collagen and physical disruption of myofibrils at z-line
CONTROL: Magnification7100X.
Early deboned Holstein beef before TCS processing.
Intact myofibrils.
HYDRODYNE PROCESSED:
magnification19500x.
Early deboned Holstein beef after TCS
processing. (Claus, 2002) 30

31. 1.Instantaneous effect :
Confocal Laser Scanning Microscopy
CONTROL
SHOCKWAVE
Tomas Bolumar et al.,2003
Department of Process Technologies,
German Institute of Food Technologies 31

32. 2. Indirect effect (enhanced maturation)
C: control
SW: shockwave
Protein pattern by SDS-PAGE (no changes observed! )
Lysozyme
Trypsin
Carbonic anhydrase
Ovalbumin
Serum albumin
Phosphorylase b
Myosin
Standards BC1 BSW1 CC1 CSW1 DC1 DSW1 EC1 ESW1
Tomas Bolumar et al.,2003
Department of Process
Technologies,
German Institute of
Food Technologies
32

33. 2. Indirect effect (enhanced maturation):
Activation of enzymatic system(i.e proteases) or facilitated break down of structural proteins
(Bowkeret al., 2008)
Fig- Myofibrils isolated from control and hydrodynamic pressure beef strip
treated at 48 hrs. postmortem and then aged 5 to 8 days.
33

34. Results on Meat Tenderization:
Pork loin :
Reduced resistance in samples treated by shockwave (P< 0.05) !!
TEXTURE SHEARING FORCE
Average (N) Std (N)
Shockwave-treated 39.3 4.5
Control 43.5 5.2
Improvement 9.6%
SENSORY
Hardness is decreased from 4.8 to 3.8 in a scale of 15 points (P< 0.05)
34

35. Pork silverside:
Reduced resistance in samples treated by shockwave (P< 0.05) !!
TEXTURE SHEARING FORCE
Average (N) Std (N)
Shockwave-treated 50.8 8.8
Control 70.7 10.8
Improvement 28.1%
SENSORY
Hardness is decreased from 6.3 to 5.5 in a scale of 15 points (P< 0.05)
Chewing is decreased from 7.7 to 6.7 in a scale of 15 points (P< 0.05)
35

36. Beef full rib steaks (2 cm):
Reduced chewing time and bite resistance, and increased crumbliness and tenderness !!!
SENSORY ATTRIBUTES CONTROL SHOCK WAVE P-VALUE
Texture Tenderness 4.5 5.3 P<O.OO1
Chewing time 11.0 10.2 P<O.OO1
Crumbly 2.1 2.5 P<O.OO1
Bite resistance 9.5 8.9 P<O.OO1
Juiciness 7.9 7.6 NS
36

37. Drip loss:
No effect in drip loss of vacuum packed beefs cuts (eye of round, topside and cuvette)
40 days in refrigeration.
Reduced drip loss in vacuum packed pork topside (P-value < 0.05)!!
DRIP LOSS
CONTROL SHOCKWAVE TREATED
DAY (%) (%)
1 O.4 0.2
12 1.9 1.7
19 2.9 1.6
26 8.6 1.9
30 3.7 2.1
30 days in refrigeration
37

38. Damage in packaging material
38

39. High Hydrostatic Pressure for Meat Tenderization
High hydrostatic pressure is applied statically to a product by means of a liquid
transmitter (Simonin et al., 2012).
HPP influences both the structure and function of proteins (Lee et al., 2007).
HPP modifies only noncovalent bonds and does not affect small flavor molecules
or vitamins.
HPP affects protein conformation and can lead to denaturation, aggregation, and
gelation.
39

40. Components of HPP system:
• Pressure vessel of desired capacity.
• Closure(s) for sealing the vessel.
• Yoke – a device for holding the closure(s) in
place while the vessel is under pressure.
• High pressure intensifier pumps to generate
the high pressure
• Pressure and temperature controlling and
monitoring system.
• Product and material handling system.
40

41. Mode of operation
Package food in a sterilized container
Load packed food in a pressure chamber
Fill the pressure chamber with water
Pressurize the chamber
Hold under pressure
De-pressurize the chamber
Remove processed food 41

42. 42

43. Effect of High Pressure on Meat tenderness
Enymes: Calpain system: Cathepsins:
1. Pressure applied at room
temperature modifies the protein
structure.
Increased proteolysis. Leakage of lysosomal enzymes
into the cytosol.
2. Enzymatic reactions may be
enhanced.
Increase in Ca2+ which caused
increased autolysis of calpains.
3. Intracellular enzymes into the
extracellular fluid or cell
cytoplasm, thus impacting on
enzyme substrate interactions.
43

44. Effect of High Pressure on Muscle Proteins and Meat Ultrastructures:
A)No treatment
(B) Pressure treatment
at 148 MPa
at 20ºc for 1 hr.
C) Pressure treatment
at 148 MPa at 60ºc for 1
hr.
(D) Heat only (0.1 MPa) at
60ºc for 1 hr.
44

45. Process
Conditions
Effect on texture Comments References
103 Mpa
35c ,4 min
Decreased WB shear
force values 81 to
62% reduction
Disruption of
Myofibrillar
structure
Bouton et al.,(1977b)
103 Mpa,37c
2 min
Decreased Slice
share force values
40-20%
Shorter sarcomere
lengths, loss of m-
lines and gaps in the
z-line
Elgasim and kennick
(1982)
103 Mpa,
35c,2 min
Improvement in
Tenderness
Reduced cooking
Loss
Kennick et al.,(1980)
103 Mpa
30 to 35C
1 to 4 min
Improvement in
tenderness
pH decline,
accelerated
glycolysis
Macfarlane.,(1973)
Fig- Effect of different High Pressure on the Texture of Meat
45

46. Other application of Shock wave & HPP in food industries
Used Not be used
Pasteurisation &
sterilization
Inflexible packaging
materials
Fish or seafood processing Modified atmosphere
packages
Juice extraction Mechanically sensitive
products
Minimal processing &
bakery industries
Liquid food products
46

47. Case study 1: The Numerical Analysis and Experiment of Shock
Processing for Beef
Yusuke et al,.(2010)
Shock Wave and Condensed Matter Research Center,
Kumamoto University, Kumamoto 860-8555, Japan
Int.Jnl.of Multi physics Volume 4
47
Objective
1. Determination of shock wave velocity inside a vessel for designing
purpose.
2. Numerical analysis for shock loading of beef by using LS-DYNA3D
CALCULATIONAL PROCEDURE:
Impedance matching method:
This experiment measured the incident and the
transmitted shock wave velocity at the interface of
known material PMMA and unknown beef.

48. 48
Here,
a.PMMA [poly methyl methacrylate]
block (length: 50 mm, width:50 mm)
Figure : The photograph of experimental device (left) and the detail of device (right).
b.Beef (thickness: 5 mm, May-queen,
Japan)
c,.PVC container (inner
diameter: 30 mm, height: 50
mm),
Materials and method: For measuring shock wave velocity.
The shock wave pressure is changed by changing
Thickness t of the PMMA block.

49. Figure- Streak photographs of shock wave. Figure -The result of image processing
Result and discussion:
49
The parameter of numerical analysis of Beef was
defined by result of an optical observation:
[Us = C0 + s · up (C0 = 1843.8 [m/s], S = 0.547 )].
As a future works, there is accurate calculation of
equation of state.

50. Case study 2: High pressure processing improves the
tenderness and quality of hot-boned beef. James al., 2017
MATERIALS AND METHODS:
Department of Wine, Food and Molecular
Biosciences, Lincoln University, New Zealand
Meat Science 133 (2017)
Twelve prime (mean carcass weight 287 kg), six bulls (mean carcass weight 330 kg), and six cows
(mean carcass weight 198 kg).
A 55 L hyperbaric HPP machine.
Vacuum packed prior to receiving high pressure treatment.
HPP treated for 3 min at 175 Mpa (HPP-175), another for 2 min at 250 Mpa (HPP-250) and the
remaining two left untreated as controls for 1 day (C1) and 28 days chill ageing (C28).
Sensory evaluation.
Statistically analyses using the analysis of variance appropriate for a split plot design.
50
Objective :Determination of suitable pressure for meat tenderization.

51. Results and discussion:
Shareforce(Kgf)
LSD(%)
Fig-Effect of processing on the shear force (kgF) of longissimus
thoraces from all stock (n = 24)
Shareforce(Kgf)
LSD(%)
Fig-Effect of processing treatments on the tenderness (kgF)
of the prime eye of rump medallion steaks.
Effect of processing treatments on the tenderness (kgF).
51
The effectiveness of pre-rigor HPP at 175 MPa (HPP175) in reducing
shear force and improving the eating quality.
Higher pressure (250 MPa) led to more tenderisation but the meat appeared lighter in
colour

52. Conclusions
52
Shock wave High Hydrostatic Pressure
 Reduce cutting force of meat (10-20
%).
 The release of enzymes from lysosomes
 Improvement in the sensory perception
of texture attributes of 1 unit in an scale
from 1 to 15.
 Increased protease activity has again
been suggested to contribute to this
tenderization.
 Shelf life (odor and microbial
growth) as well as drip loss is not
affected by shockwave treatment.
 Modification to myofibrillar and
cytoskeletal proteins
 Reduced cooking loss has been
observed in emulsified sausages made
out of meat treated by shockwave.

53. Further development is needed:
To improve shockwave & HPP treatment (mechanical stress,
intensity-homogeneity and optimized interaction with meat pack)
To develop an industrial shockwave & HPP resistant packaging
material.
To find out the specific meat primal cuts and settings to obtain
significant tenderness improvements and economical profits.
53

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