New Technology for Meat
Aging
Research is advancing our understanding
of the hydrodynamic pressure process (HDP)
to reduce variability in meat tenderness
and improve consumer satisfaction. Research
that is part of CSREES-sponsored Enhancing
the Competitiveness of U.S. Meats (W-1177)
multistate project at Virginia Tech and the
USDA Agricultural Research Service shows
HDP can reduce carcass aging time of retail
beef for enhanced tenderness. The reduced
energy requirements for shortening refrigeration
(aging) time alone can result in significant
savings.
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