Science and Our Food Supply: Investigating Food Safety from Farm to Table

81

MIDDLE LEVEL

MODULE 5:

 OUTBREAK AND FUTURE TECHNOLOGY 

SCIENCE CONTENT

FUTURE TECHNOLOGY 

Exploding Beef 

Research scientists at USDA’s Agricultural Research Service in  

Maryland had been requested to explore a theory that came from a 

retired nuclear weapons designer. The theory suggested that shock 

waves unleashed by an explosive set off in water could tenderize a 

piece of meat submerged in water. 

To explore the concept, they put steel in the bottom of trashcans. 

Then they suspended meat in water inside the trashcans, buried the 

trashcans, and detonated explosives. 

The shock waves created by the explosion travel through anything 

that is an acoustic match with the water, and tear anything that is 

not an acoustical match. Beef is about 75% water, and the muscle 

tissue and fat are not. Thus, the hydrodynamic pressure tenderizes 

the beef. 

Along the way, scientists discovered that applying hydrodynamic 

pressure to the beef was not only tenderizing the meat, but also 

eliminating harmful bacteria by 40 to 60%. This discovery was an 

added bonus! 

Dr. Solomon — the exploding 

beef expert.

Dr. Solomon demonstrates 

the experiment. 

---