Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

Abstract

Research in the past few decades has shown the potential benefits of using ultrasound treatment as a technique to enhance tenderness and sensory properties of meat and its sub-products. The objective of current study was to assess whether the low-frequency, low-intensity ultrasound treatment at 24 h postmortem affects the pH, WarnerBratzler shear force (WBSF), colour (CIE L * a * b * c * H°), and relative proportions of myoglobin (Mb) redox forms and total Mb concentration during 96 h of beef (musculus semimembranosus) storage. Muscles were obtained from young bulls (n = 15) of Lowland Black and White breed slaughtered at a live weight of 475 (SD 16.1) kg. Ultrasound treatment did not have a statistically significant (p \ 0.05) effect on the pH of meat directly after sonication (24 h postmortem), or at 72 and 96 h postmortem. Sonicated meat sample (S) was characterized by higher, but not statistically significant (p \ 0.05), L* coordinate values 24, 48 and 72 h postmortem. During the whole storage period, colour coordinates a*b*c* and H°were not significantly (p \ 0.05) affected by sonication. Ultrasound treatment accelerated the total colour change DE, limited the formation of MbO 2 and slowed down the formation of MetMb. Measurements carried out 48 and 72 h after slaughter revealed that the ultrasound treatment significantly (p \ 0.05) reduced the WBSF. This study demonstrates the potential of low-frequency, low-intensity ultrasound treatment at 24 h postmortem for beef tenderization without detrimental effects on its CIE colour parameters and relative proportions of Mb redox forms.

Proteolysis in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain

“…Concerning the effect of ultrasound processing on the acceleration of meat ageing referred by Stadnik et al . () and Stadnik & Dolatowski (), this hypothesis was confirmed in relation to PI (Table ). Examined loins showed a low degree of proteolysis in comparison with other dry‐cured meat products made from whole pieces but with longer ageing time (Schivazappa et al ., ; Ruiz‐Ramírez et al ., ).…”

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

“…Meat tenderization improvement was explained by Jayasooriya et al (2007), as resulting from warming meat tissue (possibly leading to an increased protease action) or as a consequence of high intensity of applied ultrasound (12 W/cm 2 ). In case of our study, the use of meat 24 h post-mortem might likewise be the cause of leading to the different results compared to those reported by Stadnik and Dolatowski (2011) who noticed an improvement in meat tenderization within the 48-72 h interval ( 2 W/cm 2) ). They interpreted these results through protease acceleration in ultrasound treatment, consistent with the analysis of modifications occurring in meat ultrastructure during ageing and of the values of samples capacity to retain water.…”

“…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).…”

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

“…Similar results were obtained by Pohlman, Dikeman, and Zayas (1997) in their study where ultrasound was applied on unpacked beef. Conversely, other studies did not observe differences in color parameters (Jayasooriya et al, 2007;Stadnik & Dolatowski, 2011). These differences in results could be attributed to use of polyethylene bags during the ultrasonication that decrease the extraction of myoglobin and hemoglobin meat pigments (Pohlman, Dikeman, & Zayas, 1997).…”