(572a) High Pressure Processing Beef: Comparison between Hydrodynamic and Hydrostatic Methods

Comparison between the beef quality by hydrodynamic pressure processing and hydrostatic pressure processing will be discussed. Similarities and differences will be analyzed through beef quality parameters including instrumental texture, ultrasound response, juiciness and ultrastructural evaluations. The information will be used to develop a better understanding of impulse and static pressures on the product quality and develop mathematical modeling of the changes in the product during high pressure processing.