Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture‐Enhanced Pork Loins

Abstract

The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the processing characteristics and final meat quality of moisture-enhanced pork loins. Boneless pork loins (n = 24) were split into 3 portions and assigned treatments: control (non-HDP treated, brine-injected), HDP treated before brine-injection, or HDP treated after brine-injection. Pork loins were injected with a salt/phosphate/water solution to 110% of original weight on day 0, intermittently tumbled 3 h, and then held overnight. Meat quality and protein characteristics were measured on days 1 and 8. HDP-treated loins had greater (P < 0.05) brine retention after overnight equilibration and a higher (P < 0.05) processing yield than controls. Warner-Bratzler shear force and expressible moisture decreased (P < 0.0001) with aging from days 1 to 8, but were not significantly affected by either HDP treatment. When the drip loss data from HDP treatments were pooled, HDP samples had lower drip loss values than controls. L* and b* measurements exhibited significant HDP by aging interaction effects, but a* was not influenced by either HDP or aging. Myofibrillar protein solubility and gel electrophoresis measurements of protein degradation were influenced by aging treatments. Data from this study suggest that HDP may have beneficial effects on the processing and final product quality of moisture-enhanced pork loins. This study demonstrates that hydrodynamic pressure processing (HDP) is an effective postharvest technology for improving the processing and meat quality characteristics of moisture-enhanced pork loin products, benefiting both meat processors and consumers.