High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

Abstract

The effect of high-intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub-primals was evaluated. Sub-primals ('inside', 'knuckle', 'inner shank', 'eye of round' and 'shank off') were processed following standard industrial pork processing for deboned legs in Mexico. They were allocated to one of the three treatments; HIU (22 W/cm 2 and 37 kHz) for 0, 10 or 30 min. Sub-primals were injected (10% w/v NaCl), tumbled and ultrasonicated. After 15 d of freezing storage, sub-primals were thawed following common industrial practice. HIU increased the pH and water-holding capacity and reduced fluid losses after thawing up to 50% (P < 0.05). Meat colour was not affected by HIU, but it significantly reduced shear force (P < 0.001). HIU slightly decreased the consumer preference and acceptance due to a saltier perception. Nevertheless, HIU application offered a clear advantage with positive effects on technological properties of pork for further processing.

Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

“…Steaks from all muscles were randomly assigned into two treatments: the control group steaks (NS, no sonication) were immersed in 4 L of distilled water (6 • C) for 30 min, while the sonicated (US, F = 37 kHz, I = 28 Wcm −2 ) treatment group steaks were immersed in an ultrasonication bath (Elmasonic ® S 40 H, Elma Schmidbauer GmbH, Singen, Germany) with 4 L of distilled water for 30 min (15 min/side). Ultrasonication parameters were selected based on previous studies on meat where the intensity had positive effects on tenderness [13,24,31,32]. Ultrasonication bath temperature was kept constant at 5 • C with a refrigeration probe Julabo ® (FT200).…”