Content

Send Us Feedback

Interactive Technology Portal
From Food Tech Innovation Portal

Hydrodynamic pressure technology or shockwave

Identification of Facility
TitleHydrodynamic pressure technology or shockwave
AcronymHDP
Key wordsmeat product; hydrodynamic pressure, shockwave, mechanical stress, meat tenderization; electrohydraulic
Latest version2013/04/18
ManufacturerDIL
ModelDIL-shockwave
DescriptionMeat quality is determined by a number of attributes, including texture, flavor, color and juiciness. Tenderness is consistently ranked by consumers as the primary quality characteristic that determines eating satisfaction: Persistent tenderness problems within the beef industry have led to much research into postharvest tenderization techniques. Meat tenderness is strongly influenced by myofibrillar protein interactions and muscle ultrastructure. Hydrodynamic pressure (HDP) processing, also known as shockwave technology, is a novel postharvest tenderization technique in which high-energy shock waves in water cause instantaneous tenderization of meat and/or enhanced maturation time: The application of transient pressure waves allows mechanical stress induction and structure modification of biological tissues. Such shockwaves can be generated by conversion of electrical into mechanical energy making use of electromagnetic, piezoelectric or electro-thermal effect.

HDP.jpg
Images
Weblinkwww.dil-ev.de
Possibilities and limits- Consumer convenience by preparing tender meat

- Uniform tenderness

- Little negative impact on other meat quality traits such as water-holding capacity, juiciness, flavor, and fresh meat color

- Improving the processing characteristics of moisture-enhanced meat products

- Less storage and energy cost due to fast meat maturation

- Elimination of enzyme requirements for ripening meat

Application
Application fields - Tendering meat products, fish and seafood

- Oysters shucking

- Desintegration of biological tissue

- Enhanced extraction of biomolecules

- Technological aid in fragmentation process

Application examples - For meat breeds (Limousin, Charolais, Galloway etc.) up to 20 % of the cuts are suitable as steak meat

- For dairy breeds (Holstein etc.) these cuts sum up to max. 10 %

- To improve the quality of beef meat often an aging is applied

- Beef, pork, lamb, chicken and turkey meats

Technology sheets that might be related to this facility
Title
Dielectric microwave spectroscopy
Dry-roasting of nuts using microwaves
ELECTRO-FREEZING
Infrared temperature measurement
Ionising radiation
Magnetic field assisted nanoparticle dispersion
Microwave heating
Ohmic heating
Radiofrequency dielectric heating
Raman spectroscopy
Shock wave meat tenderization
Thawing of food products by radiofrequency

Accessibility & Support Service
Access conditions only available as service
Access conditions further comments
Languages English, German, Spanish
Other languages
Training Training is provided by the managers of the infrastructure
Training further comments Trained provided by managers of the infrastructure is sufficient.
Technical help technical equipment, staff is available that can help to use this infrastructure
Technical help further comments Technically, the equipment is relatively easy to operate following basic working premises.

Contact data
Contact person Tomas Bolumar
Institute/company DIL
Country Germany
Address

DIL-shockwave Hydrodynamic pressure technology or shockwave HDP meat product; hydrodynamic pressure, shockwave, mechanical stress, meat tenderization; electrohydraulic 2013/04/18 DIL DIL-shockwave Meat quality is determined by a number of attributes, including texture, flavor, color and juiciness. Tenderness is consistently ranked by consumers as the primary quality characteristic that determines eating satisfaction: Persistent tenderness problems within the beef industry have led to much research into postharvest tenderization techniques. Meat tenderness is strongly influenced by myofibrillar protein interactions and muscle ultrastructure. Hydrodynamic pressure (HDP) processing, also known as shockwave technology, is a novel postharvest tenderization technique in which high-energy shock waves in water cause instantaneous tenderization of meat and/or enhanced maturation time: The application of transient pressure waves allows mechanical stress induction and structure modification of biological tissues. Such shockwaves can be generated by conversion of electrical into mechanical energy making use of electromagnetic, piezoelectric or electro-thermal effect.

HDP.jpg

www.dil-ev.de - Consumer convenience by preparing tender meat

- Uniform tenderness

- Little negative impact on other meat quality traits such as water-holding capacity, juiciness, flavor, and fresh meat color

- Improving the processing characteristics of moisture-enhanced meat products

- Less storage and energy cost due to fast meat maturation

- Elimination of enzyme requirements for ripening meat


- Tendering meat products, fish and seafood

- Oysters shucking

- Desintegration of biological tissue

- Enhanced extraction of biomolecules

- Technological aid in fragmentation process - For meat breeds (Limousin, Charolais, Galloway etc.) up to 20 % of the cuts are suitable as steak meat

- For dairy breeds (Holstein etc.) these cuts sum up to max. 10 %

- To improve the quality of beef meat often an aging is applied

- Beef, pork, lamb, chicken and turkey meats only available as service

English, German, Spanish

Training is provided by the managers of the infrastructure Trained provided by managers of the infrastructure is sufficient. technical equipment, staff is available that can help to use this infrastructure Technically, the equipment is relatively easy to operate following basic working premises. Electro-Magnetic equipment Kerstin

final



Translate this page with Google Translator (automatic translation)
Created by Kerstin on 18 April 2013, at 09:30