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Article Excerpt
Q. Why does buttermilk not taste like the buttermilk of my childhood years?
A. Formerly, buttermilk was the by-product of churning cream into butter, an operation performed on farms. Currently, the major by-product of the commercial butter-making process is nonfat milk. Buttermilk is now made from sweet milk, cultured by adding suitable bacteria, or soured by lactic acid.
Q. Do you have any information about a new method to tenderize meat?
A. Hydrodynamic pressure process (HDP) is a relatively new technique, under development, to tenderize meat. A shock wave, created by detonating an explosive, is sent through the meat in a closed container of water. The result is a severing of the stringy striations that make meat tough. Because toughness varies throughout whole cuts of meat, the technique creates tenderness throughout each cut or piece. In the future, it might be possible to buy a piece of meat with filet mignon tenderness at a blade chuck steak price.
An unexpected benefit is that, in addition to tenderizing meat, HDP reduces harmful bacteria such as Escherichia coli 0157:H7 in fresh ground beef. Although HDP inactivates most meat pathogens, it does not kill all types of bacteria. For example, harmless, nonpathogenic Lactobacilli remain.
Further studies...
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