Integrated multivariate analysis as a tool to evaluate effects of ultrasound on beef quality

Abstract

An important controversy in the effect of high‐intensity ultrasound (HIU) on beef physicochemical properties exists among studies. This study aimed to analyze physicochemical data from several experiments in order to determine the most effective HIU treatment for the quality improvement of meat. Multivariate analysis was used to define the main effects attributed to the application of HIU, packaging, and storage of beef. A data set containing 104 individual records of color parameters (L*, a*, b*, C* and Hue*), drip loss, water‐holding capacity, and shear force from beef muscles under different treatments (HIU, packaging, storage) was constructed. All the evaluated variables presented changes by the effect of the treatments. The cluster analysis in the MANOVA analysis showed the formation of 12 groups with significant differences (p < .05) among them. Each variable had an important role in explaining the data, and all variables should be considered in future studies about the HIU effect on meat quality. Multivariate analysis indicated that beef sonicated at 16–28 W/cm2 for 20–40 min and packed in modified atmosphere had the best physicochemical quality. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of beef and in indicating the HIU parameters associated with the technological quality of the product. Practical applications HIU as an alternative processing technique to conventional methods of beef preservation is considered a green emerging technology. The application of HIU to beef is effective for improving the technological quality of fresh and processed beef. Multivariate data analysis as a complementary discipline in meat processing can generate useful results to make decisions on the equipment design and the application of ultrasound for enhancing the beef technological quality and shelf life, benefiting to the meat industry.

Advances in application of ultrasound in meat tenderization: A review

“…Ultrasound provides an alternative to traditional food processing methods and is considered a promising new environmentally friendly technology (Jadhav et al, 2021). Ultrasound is a sound wave with a frequency above 20 kHz (Caraveo-Suarez et al, 2022). It is a new way to control, improve, and speed up processing without compromising food quality (Li et al, 2019).…”

Ultrasonic applications in food process engineering

“…An innovative pretreatment approach employing lowpower ultrasound was presented to improve the umami flavor of chicken broth by modifying its meat proteins (Wu et al, 2023). Moreover, an alternative beef preservation method was developed employing high intensity ultrasound coupled with multivariate data analysis to improve the technological quality of both fresh and processed beef (Caraveo-Suarez et al, 2023).…”