Ultrasound and meat quality: A review

Alarcón-Rojo, Alma D.; Carrillo-López, Luis M.; Reyes-Villagrana, Raúl Alberto; Huerta‐Jimenez, Mariana

doi:10.1016/j.ultsonch.2018.09.016

Cited by 234 publications

(191 citation statements)

References 106 publications

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“…Likely, only some durations provide ideal conditions creating structural changes in meat fibers. In meat, frequency ranges of 15 kHz–2.6 MHz, intensity ranges of 0.29–10 W cm −2 , and time ranges of 15 s to 90 min, individually applied per side, have been reported (Alarcon‐Rojo, Carrillo‐Lopez, Reyes‐Villagrana, Huerta‐Jiménez, & Garcia‐Galicia, ; Got et al, ; Lyng et al, ; Pohlman, Dikeman, & Kropf, ; Sikes et al, ). However, the widest used frequencies in foods are in the range of 20–1 mHz and intensities >10 W cm −2 (Ashokkumar, ).…”

Section: Introductionmentioning

confidence: 99%

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

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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Research on the effects of high‐intensity ultrasound (HIU) on meat quality properties shows contradictory results. The latter has been sometimes attributed to limited exposure time, not enough to cause cellular modifications. This study evaluated the effect of different exposure times (0, 10, 20, and 40 min) of HIU (37 kHz, 90 W cm−2) on physicochemical properties including; pH, color, tenderness, and microbial counts of two different portions of beef Longissimus lumborum (cranial–caudal). No significant effect of loin portion was observed (p > .05). Ultrasonication time caused a 20.7% toughness reduction of beef (p < .05). However, ultrasonication time also increased hue from 0.62 to 0.76 from red to orange values (p < .05), but it did not affect important coordinates such as a* or C*. Ultrasound caused an increase in the pH from 5.46 to 5.6 (p < .05), but pH was not affected by the time. The highest tenderness was achieved at 40 min of sonication. Significant reductions of mesophiles, psychrophiles, and coliforms were observed after ultrasonication when compared to control (p < .05). The best ultrasonic condition for microbial reduction was at 10 min, when the lowest microorganism counts were achieved, with a subsequent growth when increasing ultrasonication time. Practical Applications High‐intensity ultrasound application appears to be a promising method to increase tenderness in beef. However, optimum time, intensity, and methodology for its application have to be defined, because the variations may affect other quality characteristics such as color or microbial contamination. To find ideal parameter values may help the industry to take decisions on the design of specialized equipment for ultrasonication of meat.

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Section: Introductionmentioning

confidence: 99%

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

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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“…(1)- (8) Another low-temperature technique that has been used to inactivate bacteria is ultrasound. The advantage of ultrasound, besides the decrease in microbial load, is the increase in the water holding capacity of meat, preventing marinate and water losses in fresh meat 9 . The cavitation bubbles generated by ultrasound can have varying effects within the liquid medium, depending on whether the system is a homogenous liquid, heterogeneous solid/ liquid, or heterogenous liquid/liquid type 10 .…”

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confidence: 99%

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Royintarat

Choi

Boonyawan

et al. 2020

Sci Rep

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In general, the poultry industry uses 0.5-1 ppm chlorine solution in the meat sanitization process. However, chlorine can react with organic material and produce halogenated organic compounds, notably chloroform, which causes bladder and rectal cancer in humans. For this reason, many industries try to avoid chlorine. This study investigated the efficacy of ultrasound and plasma-activated water (pAW) on the inactivation of Escherichia coli and Staphylococcus aureus in chicken muscle, rough skin, and smooth skin. Samples inoculated with bacteria suspension were treated by ultrasound alone and PAW-ultrasound. The Taguchi method and desirability function approach were used for the experimental design and optimization. Combined ultrasound and PAW inactivated up to 1.33 log CFU/ ml of E. coli K12 and 0.83 log CFU/ml of S. aureus at a sample thickness of 4 mm, at 40 °C for 60 min, while pAW alone only reduced E. coli K12 by 0.46 log CFU/ml and S. aureus by 0.33 log CFU/ml under the same condition. The muscle topography showed a porous structure, which facilitated the penetration of PAW. The color measurements of muscle treated with ultrasound and PAW-ultrasound were dramatically different from the untreated sample, as also perceived by the sensory evaluation panel. Therefore, the synergistic interaction of combined PAW-ultrasound could be used to enhance microbial inactivation in meat. In the past, sanitization by the chilling process with circulation system in the poultry industry used ice and 0.5-1 ppm chlorine to decrease the temperature of chicken carcass and lower the bacterial load in the gizzard and intestine. However, this process can cause cross-contamination because of circulated poultry water in the chiller tank. Additionally, chlorine can react with organic materials and produce halogenated organic compounds, notably, chloroform, which causes bladder and rectal cancer in humans. Various technologies have since been developed to reduce the bacteria in chicken meat, such as bacteriophage (ListShield ™) combined with UV-C light reduced Listeria monocytogenes 2.04 log CFU/ml 1 , ultrasound combined with a chemical immersion (lactic acid, sodium decanoate, and trisodium phosphate) reduced 0.73 log CFU/ml of Campylobacter jejuni, 1.02 log CFU/ml of TVC, and 1.37 log CFU/ml of total Enterobacteriaceae 2 , electrolyzed water reduced 1.0 log CFU/ml of microbial reduction 3 , non-thermal plasma jet with N 2 /O 2 gas reduced 0.66 log CFU/g of Salmonella typhimurium 4 , cold atmospheric plasma pen with He/O 2 gas reduced 3 log CFU/ml of L. innocua on muscle 5 , and dielectric barrier discharge plasma reduced 3.11 log CFU/ml of C. jejuni on skin 6. The past decade has focused on an environmentally-clean sanitizing technology called non-thermal plasma, particularly plasma-activated water (PAW). PAW can be used as a bacterial disinfection reagent in mass

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“…Ultrasonication has been used to influence enzyme activity and to obtain intracellular enzymes from microbial cells. Ultrasound treatment helps in the release of glucose oxidase from Aspergillus niger galactosidases from Lactobacillus strains a coli, and invertase from A. niger describes some studies that have used ultrasound in meat [36], fruits and vegetables; the results differ depending on the experimental conditions employed. Fig.…”

Section: Enzyme Inactivationmentioning

confidence: 99%

Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review

Madhu

Srinivas

et al. 2019

CJAST

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Ultrasound is one of the emerging technologies that were developed to minimize processing, maximize quality and ensure the safety of food products. In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Although Ultrasonication methods have been used for years in research and diagnostics, major advances have been made in the last decade. The applications for which high power ultrasound can be used range from existing processes that are enhanced by the retrofitting of high power ultrasonic technology, to the development of processes up to now not possible with conventional energy sources. The present paper reviews the generation, principle mechanism, properties, process parameters, applications, merits and demerits and future trends of the ultrasound technology in the food processing.

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Ultrasound and meat quality: A review

Cited by 234 publications

References 106 publications

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

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

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review

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