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Develop new technologies (e.g., hydrodynamic pressure) that will improve the quality and food safety of meat products; determine the mechanisms of tenderness improvement associated with hydrodynamic pressure on muscle; develop the companion preservation,processing and cooking procedures necessary to fully achieve the value-added capabilities of hydrodynamic pressure technology and other new technologies; support action/regulatory agencies on issues of meat quality and food safety.
The effect of hydrodynamic pressure on muscle tissue will be characterized. Muscle from the different meat producing species will be evaluated for potential benefits from exposure to pressure fronts. Selected biochemical, physical and chemical properties will be used to determine their relationship with exposure to hydrodynamic pressure fronts. Studies to determine potential benefits in microbial/pathogen and parasite reductions in meat will be performed using this technology. Research will also be performed to enhance the potential commercial application of hydrodynamic pressure on meat components.