The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physicochemical and textural properties of meat from Rararumi Criollo, a Mexican autochthonous bovine breed. After slaughter, Longissimus dorsi and Triceps brachii muscles were separated from carcasses, cut into 2.5 cm slices and treated with HIU, except the control group, which was not sonicated. After treatment, samples were vacuum-sealed and stored at 4 °C for 0, 3, 6, 9, 12 and 15 d. HIU increased (p < 0.05) the luminosity and yellowness (b*) of meat. Higher b* (p < 0.05) was observed in L. dorsi than in T. brachii muscles. No effect (p > 0.05) of HIU was detected on drip loss, pH, the water holding capacity and the total collagen of meat. The shear force of HIU-treated meat was lower (p < 0.05) than control samples, indicating a tenderizing effect. There were differences between muscles. L. dorsi was more tender (p < 0.05), and it had higher pH and WHC values than T. brachii. Overall, HIU is a potential method for tenderizing Raramuri Criollo cattle meat without negative impacts on other quality characteristics. HIU is an emerging technology that could add value to indigenous breeds and provide a new opportunity for the growing meat market.

An important controversy in the effect of high‐intensity ultrasound (HIU) on beef physicochemical properties exists among studies. This study aimed to analyze physicochemical data from several experiments in order to determine the most effective HIU treatment for the quality improvement of meat. Multivariate analysis was used to define the main effects attributed to the application of HIU, packaging, and storage of beef. A data set containing 104 individual records of color parameters (L*, a*, b*, C* and Hue*), drip loss, water‐holding capacity, and shear force from beef muscles under different treatments (HIU, packaging, storage) was constructed. All the evaluated variables presented changes by the effect of the treatments. The cluster analysis in the MANOVA analysis showed the formation of 12 groups with significant differences (p < .05) among them. Each variable had an important role in explaining the data, and all variables should be considered in future studies about the HIU effect on meat quality. Multivariate analysis indicated that beef sonicated at 16–28 W/cm2 for 20–40 min and packed in modified atmosphere had the best physicochemical quality. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of beef and in indicating the HIU parameters associated with the technological quality of the product. Practical applications HIU as an alternative processing technique to conventional methods of beef preservation is considered a green emerging technology. The application of HIU to beef is effective for improving the technological quality of fresh and processed beef. Multivariate data analysis as a complementary discipline in meat processing can generate useful results to make decisions on the equipment design and the application of ultrasound for enhancing the beef technological quality and shelf life, benefiting to the meat industry.

This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.