Improvement of Pork Loin Tenderness Using the Hydrodyne Process

1998 University of Nebraska-Lincoln Extension Swine Report. In this research, exposure of pork to an explosive charge within a waterfilled container created an immediate improvement in tenderness and enhanced proteolysis upon subsequent storage. Hydrodyne-treated pork was as tender 1 day post mortem as untreated pork aged 40 days. The tenderness advantage of the Hydrodyne process to unaged pork is immediate and appears unrelated to proteolysis. The Hydrodyne process is a very effective tenderization technique providing benefits similar to aging.