Hydrodynamic Pressure Processing Using the Safe, High-Output Tenderizer

The innovation addressed in this proposal is a low-cost, high-throughput, meat processing technology that substantially improves meat tenderness while killing bacteria. Based upon a developmental concept known as hydrodynamic pressure processing (HDP), the proposed innovation will use intense, underwater shock waves to significantly improve the tenderness of boneless cuts beef, pork and poultry. And like HDP, this device will dramatically reduce the number of microbial pathogens such as Escherichia coli O157:H7 (E. coli) and listeria, as well as those that contribute to spoilage, such as the pseudomonads. Unlike HDP, however, the Foster-Miller device will avoid the use of explosives in favor of an inherently safe pressure generation technology. In addition, the proposed innovation will operate continuously rather than in batch mode, making it far better suited to the large throughput of modern meat processing plants. The Foster-Miller design will also feature a hydrodynamically tuned containment vessel to maximize the effectiveness of the shock wave. The effort described in this proposal would benefit the USDA's Animal Production and Protection initiatives by enabling the development of the hydrodynamic pressure process using the safe, high-output tenderizer (HDP-SHOT).