ABSTRACT
This chapter begins by describing the fundamental principles to generate a shock wave and presents this together with the engineering development of shock wave equipment. It describes the hydrodynamic pressure processing (HDP) method for meat tenderization and microbial inactivation is compared with current and novel practices and methods applied with the same purpose in order to provide the reader and the industry with alternatives and set out the specific context for its use. A cost-benefit analysis of the technology including processing and packaging costs in relation to benefits on meat quality is outlined as well as directions on how to improve the technology. In another study, reported on the influence of HDP and aging on the processing characteristics and final meat quality of moisture-enhanced pork loins. In this study, the authors concluded that it was possible to reduce spoilage microorganisms found in ground and stew meat pieces, which could extend the shelf life of meat products.
