Tenderization of beef loins using a high efficiency sparker

Abstract The tenderizing effects of treating beef loins with high-pressure shockwaves from a sparker source were evaluated. Samples were sparker treated as either steaks or intact loin roasts on day 0 and Warner–Bratzler shear force (WBSF) was measured on days 0 and 7. With the sparker head 7.5-cm above the samples, non-aged steaks receiving 80 pulses at two locations had lower WBSF than controls. Aging decreased WBSF in all samples. With the sparker head set at 3.75-cm, treated samples exhibited 20–25% lower WBSF values than controls on day 0 and all of the treated samples demonstrated WBSF reductions > 10%. Samples treated as individual steaks and intact loin roasts had similar tenderness improvements. The maximum observed tenderness improvements were 37% (entire steak), 56% (medial portion of steak), and 31% (lateral portion of steak). Data from this study indicate that high-pressure shockwaves generated from a sparker source are an effective postharvest technology for tenderizing beef. Industrial relevance Improving meat tenderness is essential to enhancing the value and consumer appeal of inferior quality meat cuts. Demonstrating the ability to tenderize tough cuts of meat using sparker generated high-pressure shockwaves is an important step in providing the meat industry with an effective postharvest technology for improving product quality.