Process uses a small explosion to generate a shock wave in water.
The resulting shock wave, when administered to meat with similar acoustic properties as water, passes through the meat and creates substantial damage to muscle structure, resulting in improved tenderness. The effect of the HP on tenderness was consistent when cooked to two end-point temperatures. No differences in cooking loss were observed when comparing HP and C loins at both end-point temperatures. No differences between HP and C were observed for color score, firmness score, Hunter L color, Minolta reflectance, or drip loss on uncooked samples. HP loins were found to have significantly lower marbling scores and intra-muscular fat contents than the paired C loin from the same pig.