Graphical abstract

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.

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In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage.

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm−2). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound‐assisted ‐UA‐), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p < .0005) and decreased the color saturation of the meat (p < .05), but did not affect the luminosity, redness (a*), yellowness (b*), pH, WHC, or shear force (all p > .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p < .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier.

Beef steaks (L. lumborum and Semitendinosus) were randomly assigned to one of three treatments: 1) No‐ultrasonicated; 2) 16 W/cm2 or 3) 28 W/cm2 ultrasonicated in vacuum bags (VAC). Later, steaks were also randomly packed in either VAC or modified atmosphere (MAP, 25–75%, CO2‐O2). After simulated retail display (SRD, 3°C, 12 h light) for 6 d, High‐intensity Ultrasound (HIU) increased redness and saturation on VAC meat (p < 0.05) and produced an increase on L. lumborum (p < 0.05) but not on Semitendinosus (p > 0.05) shear force. High concentrations of O2 in MAP increased loss of redness (2.83 vs. 2.13 MAP vs. VAC, respectively) and saturation (2.64 vs. 1.99, respectively) during SRD. MAP also increased L. lumborum shear force (4.4 vs. 3.2 kgf, respectively p < 0.001) and lipid oxidation (p < 0.001). HIU may be consider as a strategy to improve beef color on VAC. Moreover, high O2 concentrations on MAP should be used with caution for beef, because of a possible negative impact on oxidative stability and tenderness.Practical applicationsHigh intensity ultrasound on bovine Longissimus lumborum and Semitendinosus appears to be a promising method among the recent techniques for improving color of vacuum packed beef without a negative effect on pH and water holding capacity when applied to fresh meat. Hence, ultrasonication may be considered as a strategy to positively influence the acceptance of vacuum packed beef by final consumers.

This study explored the impact of high‐intensity ultrasound (US) (HIU; 40 kHz, 11 W/cm2) on physicochemical characteristics and shelf life of Semitendinosus beef muscle during storage for 0, 3, 6, and 9 d at 4°C. HIU decreased the pH and the global difference of color along with the storage (from 5.99 to 1.43 ΔΕ) in comparison with not sonicated beef. The drip loss of beef decreased with US and with storage, but it was similar to the control at the end of 9 d of storage. No difference in water‐holding capacity and SF of sonicated beef was observed compared to the controls. Counts of mesophilic, psychrophilic, Staphylococcus spp., and coliform bacteria decreased with HIU application. HIU has proven to be a technology that could be efficiently used to increase the shelf life of beef retaining its technological quality. Practical applications In meat processing, sonication can serve as an alternative processing technique to the traditional methods of meat preservation and is considered a green, versatile, and emerging technology. Ultrasonication was remarkably effective for inactivation of beef microbiota showing a growing effect with storage time. US has minimal effects on physicochemical properties of fresh and stored beef. Hence, these findings offer an opportunity for the meat industry to increase the shelf life of beef retaining its technological quality.