Friday, 4 November 2005 - 8:00 AM
572a
High Pressure Processing Beef: Comparison between Hydrodynamic and Hydrostatic Methods
Anand Lakshmikanth
1,
Kumar Mallikarjunan2, Morse Solomon
3, Jitu Patel
3, and George Flick
4. (1) Biological Systems Engineering, Virginia Polytechnic Institute & State University, 200 Seitz Hall, Blacksburg, VA 24061, (2) Virginia Polytechnic Institute and State University, Biological Systems Engineering Department, 312 Seitz Hall, Blacksburg, VA 24061, U.S.A., (3) USDA ARS Food Technology and Safety Lab, Bldg 201, BARC-East, 10300 Baltimore Ave., Beltsville, MD 20705, (4) Food Science and Technology, Virginia Polytechnic Institute and State University, Biological Systems Engineering Department, 312 Seitz Hall, Blacksburg, VA 24061, U.S.A.
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.
See more of #572 - High Pressure Processing (T9005)
See more of Topical 9 - Food Engineering
See more of The 2005 Annual Meeting (Cincinnati, OH)