Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

“…As the sample texture underwent no significant modification, we conclude that no significant degradation of myofibril structure was recorded. Ultrastructure results of our study do not comply with Stadnik et al(2008) who identified a more advanced modification of structural elements of sarcomere in sonicated as against control samples, which led to the hypothesis that sonication accelerated the process of meat tenderization. Such differences may arise from the different manner ultrasounds were used.…”

“…Accordingly, it can be assessed that the mechanism of water migration in consequence of alterations in meat ultrastructure, due to ultrasound treatment, is not affected. Concurrently, as result of various intensities of applied ultrasound, no acceleration of meat ageing could be evidenced to have led to changing in water holding capacity, in accordance with the survey by Stadnik et al (2008). Hence values not differing significantly might be interpreted that no major changes occurred at ultrastructure level.…”

“…Insignificant differences as regards cooking losses of samples submitted to different thawing methods indicate that there was no structural weakening in proteins submitted to sonication, which conflicts with the study by Stadnik et al(2008) pointing to an acceleration in ageing induced by ultrasound. Previous studies evidence a correlation between cooking losses and the ageing process.…”

“…These results are consistent with other reports concerning meat treated with ultrasound. Experiments conducted by Dolatowski et al (2000), Stadnik et al (2008) and Stadnik and Dolatowski (2011) detected no alteration of this parameter. Hence, Jayasooriya et al (2007) detected alterations of pH in applying ultrasound of higher intensity (12 W/cm 2 ; 24 kHz) to beef, case in which the pH increased according to ageing time (3-7 days).…”

“…The effect of ultrasounds power on the physical properties of chilled meat was extensively studied, but the reported results are inconsistent (Pohlman et al 1997a, b;Jayasooriya et al 2007;Got et al 1999;Lyng et al 1997;Lyng et al 1998a, b;Stadnik et al 2008). Lyng et al(1997) tested the ultrasonic treatments on Longissimus, Semitendinosus, and Biceps femoris muscles and showed that, when using ultrasonic water baths with intensities of 0.29-0.62Wcm 2 and frequency of 30-47 kHz, no significant effects appeared on the tenderness of beef, collagen solubility and proteolysis of myofibrillar proteins.…”