Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

Abstract

SummaryThis research aimed to evaluate the influence of different high‐intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm−2) and stored in aerobic conditions for 7 days at 4 ± 1 °C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU‐HL) improved the MRA contributing to beef colour stability.

The oxidation of muscle food: past, present and future

“…*Correspondent: E-mail: zhaomingwanghfut@163.com For example, leveraging high-level ultrasonic technology could improve the MRA contributing to beef colour stability (de Lima et al, 2024). Exploring alternative cooking methods, such as stewing, not only contributes to flavour development but can also influence oxidative stability (de Lima et al, 2024).…”

“…*Correspondent: E-mail: zhaomingwanghfut@163.com For example, leveraging high-level ultrasonic technology could improve the MRA contributing to beef colour stability (de Lima et al, 2024). Exploring alternative cooking methods, such as stewing, not only contributes to flavour development but can also influence oxidative stability (de Lima et al, 2024). Substituting NaCl with potassium chloride (KCl) and calcium ascorbate can be a novel approach to reduce sodium content while concurrently acting as antioxidants, contributing to oxidative control (Ruan et al, 2024).…”