Shockwave effects in the technology of meat raw material processing

Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and products. Therefore, development effective methods for tenderization a topical direction. The review considers main aspects shockwave (SW) technology an alternative method tenderization. paper analyzes means formation well possible mechanisms responsible caused by treatment related to energy dissipation mechanical load on boundary zones biological material under processing. results investigations effect tenderness, microbial inactivation, structure assimilability muscle protein other functional technological properties product are presented. majority researchers who studied SW showed different degrees improvement in Warner-Bratzler shear force increase sensory scores tenderness. This shows problems linked with commercialization process using based electrical discharges water. generation considered safest but infeasible today due occurrence restrictions such damage packaging materials after treatment, need ensure propagation commercial unit determine optimal parameters Furthermore, potential possibilities technologies food industry discussed. In particular, upon extraction extracting juice/ oil/ bioactive components from various plant materials, which can be used pretreatment or independent process.