The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe

Abstract

Samples of beef Longissimus thoracis et lumborum and Semimembranosus muscles were ultrasonicated either pre‐ or post‐rigor using a 20 kHz ultrasonic probe at an operational electrical power output of 62 W cm−2 of radiating surface. This probe was placed at intervals along the surface of the meat for 15‐s periods. Effects of ultrasound on meat tenderness were examined using bite force tenderometry, sensory analysis, collagen solubility and SDS PAGE. After 1, 3 or 14 days of ageing, ultrasonicated muscles did not have significantly lower bite force values than control samples (P⩾0·05). Sensory analysis and collagen solubility studies also revealed no significant (P⩾0·05) effects from ultrasound treatment. SDS PAGE of myofibrillar proteins showed no differences between control and ultrasonicated samples in rates of appearance/disappearance of characteristic ageing bands or in the number of bands observed on the gels, suggesting no apparent effect on myofibrillar proteolysis. © 1998 Society of Chemical Industry.

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

“…In addition, ultrasound treatment in the destruction of muscle fibre structure, at the same time, could promote the release of endogenous protease in muscle fibres and ultimately indirectly improve the tenderness of meat (Xiong et al, 2012). However, inconsistent results have also been reported due to the differences in equipment parameters and processing conditions including curing, heating and packaging (Lyng et al, 1998). Figure 2 shows the TEM analysis of the centre of spiced beef with different ultrasonic power when cooked for 120 min.…”

“…In terms of meat quality, Jayasooriya et al (2007) showed that ultrasound (24 kHz, 12 Wcm À2 ) could improve the tenderness and reduce the cooking losses and total losses of meat while had no significant effects on the colour or drip loss. But there were scholars held the opposite view that ultrasonic treatment of beef tenderness and meat quality was not significantly affected (Lyng et al, 1998). For the impact of ultrasound on penetration, Sir o et al (2009) reported that low-intensity (2-4 Wcm À2 ) and low-frequency (20 kHz) ultrasound-assisted brining could increase the salt diffusion coefficient exponentially of pork loins compared with static brining.…”

Selected Applications of Ultrasonics in Food Processing

“…This was attributed to a lack of sufficiently focused, high power ultrasound to induce gelatin formation from solubilisation of collagen which provides the background toughness to muscle. Similarly, Lyng et al [45] studied the effect of high intensity power ultrasound applied directly to the surface of longissimus thoracis et lumborum (LTL, contains low total collagen) and semimembranosus muscles. Sonication was applied to the surface of the samples with a 20 kHz horn at 62 W cm -2 for 15 s intervals.…”

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

“…Ultrasound was tested for its ability to induce membrane cell disruption that could increase meat tenderization (Got et al 1999). Much work has been done on investigation of ultrasound in meat tenderization (Pohlman et al 1997a, b;Jayasooriya et al 2007;Got et al 1999;Lyng et al 1998a, b), but there were different conclusions. Some discrepancies existed on the effects of ultrasound to meat quality, especially for meat tenderness.…”

“…Other researchers concluded that ultrasound did not tenderize meat samples. This may be due to the relatively low-intensity ultrasound (0.29-1.55 W/cm 2 ) used in treatment (Lyng et al 1997;Pohlman et al 1997b) or high-intensity ultrasound (62 W/cm 2 ) applied for short processing time (15 s) (Lyng et al 1998a, b), which may be insufficient to induce tenderization effect.…”