Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

Abstract

Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

“…Significantly high correlations between WBSF and sensory tenderness scores have been obtained by a number of authors (Lee et al, 2022; Silva et al, 2017). Results of physical and palatability attributes for LTL muscles based on pH are given in Table 2.…”

Aging mechanism for improving the tenderness and taste characteristics of meat

“…Tenderness is the most important attribute influencing beef palatability [ 25 , 26 ] while WHC is the most important attribute for the sensory properties of pork [ 1 , 27 ]. Therefore, in this respect, improvements in tenderness and WHC have been extensively studied in beef and pork, respectively, in relation to the development of aging techniques [ 11 , 21 ].…”

“…WHC is one of the most important quality traits of fresh meat because it is closely related to meat color, texture, and tenderness [ 1 , 11 ]. An increase in water loss is unavoidable due to the occurrence of rigor mortis in the process of conversion from muscle to meat.…”

“…From that perspective, this review summarizes the underlying molecular mechanisms by which aging induces changes in meat quality and discusses the mechanisms and factors for improving the sensory properties of aged meat. During aging, the natural enzymes in the meat break down the proteins and connective tissue, increasing the tenderness of meat [ 10 , 11 ]. Moreover, during the dry-aging process, meat juice is further concentrated in meat and the chemical breakdown of protein and fat constituents creates a more intense nutty and meaty flavor [ 12 ].…”

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

“…Amiri et al [18] indicated that HIU treatment (100 and 300 W for 30 min) reduced the particle size of bovine-derived MPs and improved their rheological and functional properties. Lee et al [19] reported that HIU treatment (35 kHz, 800 W, 60 min) could improve sensory characteristics through tenderizing without impairing the quality of the bovine semitendinosus muscle. Studies have reported the physicochemical properties of MPs after US treatment, but not many have identified the cause or confirmed its potential as an O/W emulsion stabilizer.…”