High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits

Abstract

High-intensity ultrasound has been reported as a novel technology applied to improve tenderness in beef, pork, lamb and poultry. Its potential benefit has been studied mostly in individual muscles. This study aimed to evaluate the effect of high-intensity ultrasound (HIU, 24 kHz, 12 W/ cm 2 for 15 min) on quality traits of whole rabbit carcases. Twenty rabbit carcases were longitudinally split into two sides along the vertebral column. One side of the carcase was kept as Control and the opposed was vacuum packed and ultrasonicated with a probe HielscherV R UP400St. After treatment and 7 d (2 C) in vacuum packs, m. L. dorsi (LD), Semimembranosus and Semitendinosus were dissected from the carcases to evaluate water holding capacity (WHC), shear force, pH, and colour (L à , a à and b à ). Promising results were observed in LD after ultrasonication. LD shear force was reduced (p < .05) from 13.04 to 11.18 N (control vs. sonicated, respectively). The colour was also modified (p < .05), increasing L à from 46.70 to 48.30 units and increasing b à from 4.70 to 6.10 units (control vs. sonicated, respectively). WHC, was reduced (p < .05) by HIU only in loin. The pH, and a à from LD were not modified by ultrasonication (p > .05). In conclusion, HIU applied to rabbit carcases positively influenced LD characteristics, but no changes were observed in leg muscles under this study conditions. The data suggest that the effect of the HIU treatment on the whole carcase may differ according to the muscles. HIGHLIGHTSHigh intensity ultrasound has been applied to rabbit carcases as a small-scale model for other species. Ultrasonicating vacuum packed carcases of rabbit may lead to different changes of physicochemical characteristics in particular muscles. High-intensity ultrasonication increases L à , a à and tenderness in L. dorsi but it does not affect Semimembranosus-Semitendinosus. High-intensity ultrasound applied to carcases does not have the same effect in all muscles.

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

“…Li et al found that high-intensity ultrasound, which causes serious damage to the muscle cell membranes and basic structures of muscle fibers, has been traditionally used to tenderize meat [35] . A suitable ultrasonic power might change muscle fiber structure and reduce shear force [36] .…”

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

“…The sample treated with UAT-400 W had the highest a* value which was higher than the control by about 14.31%. The L* intensification in meat after thawing was detrimental because it was associated with free water spreading to the surface and reflecting more light [32] . There are two potential mechanisms for UAT thawing inducing a* value changes in meat: (1) the production of free radicals promotes oxidation leading to instability of heme pigments; (2) the chemical structures of the color pigments of myoglobin and hemoglobin may be changed due to the thermal and acoustic effects of the ultrasound [33] .…”

“…The cutting force of meat is closely related to the moisture content and myofibrillar structure [38] . A suitable ultrasonic power might modify the structure of the meat and reduce the cutting force [32] . In addition, ultrasonic treatment increases the solubility of the meat protein due to the destruction of lysosomes which release tenderizing enzymes, which could increase the moisture content in the meat.…”

Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin

“…The increased L ∗ values of meat after thawing was harmful, which indicated that free water diffused to the surface and reflected more light ( 40 ). A large amount of thawed dripping water might cause greater light reflections in RT sample.…”