8. Hydrodynamic Pressure Processing of Meat Products

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. M.B. Solomon,
  2. M. Sharma and
  3. J.R. Patel

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch8

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Solomon, M.B., Sharma, M. and Patel, J.R. (2010) Hydrodynamic Pressure Processing of Meat Products, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch8

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Food Technology and Safety Laboratory USDA-ARS Bldg. 201 10300 Baltimore Avenue Beltsville, MD 20705-2350, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • hydrodynamic pressure processing of meat products;
  • food safety and quality, and tenderness - two of the top priorities facing meat industry;
  • hydrodynamic pressure processing (HDP) - first introduced and patented by Godfrey;
  • techniques, utilized for tenderizing meat - none being completely successful;
  • HDP technology and meat tenderization process enhancements - magnitude of tenderness improvement;
  • magnitude of instantaneous shear force value reduction - higher in fresh meat samples;
  • microbial safety and inactivation mechanism of HPP;
  • exact mechanisms of bactericidal effect of HDP - still unknown;
  • combination of HDP with antimicrobial interventions;
  • HDP treatment - reducing parasites in pork loins


This chapter contains sections titled:

  • Introduction

  • History and Origin of Hydrodynamic Pressure Processing

  • Principles of HDP for Meat Tenderization

  • HDP Technology and Meat Tenderization Process Enhancements

  • Microbial Safety Resulting from HDP Treatment of Meat

  • Inactivation of Food-borne Pathogens in Meat by HDP

  • Combination of HDP with Antimicrobial Interventions (see also Chapter 28)

  • Shelf Life Extension of Meat Treated by HDP

  • Future Research Opportunities to Improve HDP

  • Acknowledgments

  • References