Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed

Abstract

The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physicochemical and textural properties of meat from Rararumi Criollo, a Mexican autochthonous bovine breed. After slaughter, Longissimus dorsi and Triceps brachii muscles were separated from carcasses, cut into 2.5 cm slices and treated with HIU, except the control group, which was not sonicated. After treatment, samples were vacuum-sealed and stored at 4 °C for 0, 3, 6, 9, 12 and 15 d. HIU increased (p < 0.05) the luminosity and yellowness (b*) of meat. Higher b* (p < 0.05) was observed in L. dorsi than in T. brachii muscles. No effect (p > 0.05) of HIU was detected on drip loss, pH, the water holding capacity and the total collagen of meat. The shear force of HIU-treated meat was lower (p < 0.05) than control samples, indicating a tenderizing effect. There were differences between muscles. L. dorsi was more tender (p < 0.05), and it had higher pH and WHC values than T. brachii. Overall, HIU is a potential method for tenderizing Raramuri Criollo cattle meat without negative impacts on other quality characteristics. HIU is an emerging technology that could add value to indigenous breeds and provide a new opportunity for the growing meat market.

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

“…The pH of neither muscle sample changed significantly due to sonication over the storage period (p>0.05). The above results were consistent with the findings of Caraveo-Suarez et al (2022) who reported unvarying pH values in bovine longissimus dorsi and triceps brachii muscles that were treated with HIU (45 kHz frequency and 11 W/cm 2 intensity). However, the pH in the current study was within the optimum beef muscle pH range of 5.4–5.6 ( Węglarz, 2010 ).…”

“…They speculated that the heat produced by the ultrasound technique was insufficient to denature proteins and color pigments in meat (myoglobin and metmyoglobin). In contrast, the cold environment created by the water bath might maintain constant lower temperatures during HIU treatment ( Caraveo-Suarez et al, 2022 ; Chang et al, 2012 ). In the present study, the CIE b* was significantly increased on days 0 and 3 in HIU-treated ST muscle samples.…”

“…Furthermore, the generation of greater cavitation effects by HIU produces cellular rupture, which subsequently enhances the movement of water molecules out of muscle tissues ( Siró et al, 2009 ). In some instances, ultrasound treatment has been shown to increase WHC in muscle tissues, along with HIU and chilled storage conditions ( Caraveo-Suarez et al., 2022 ; Chang et al, 2015 ). The cooking loss of HIU-treated meat on days 0 and 7 was increased due to both aging and HIU treatment (p<0.05).…”

“…High-intensity, low-frequency, ultrasound waves can create physical, chemical, and mechanical impacts, which cause structural and physiochemical alterations while inducing chemical reactions ( Alarcon-Rojo et al, 2015 ). Due to the presence of these favorable conditions, ultrasound treatment can preserve or develop the functional properties of foods without causing damage or creating undesirable conditions ( Caraveo-Suarez et al, 2022 ). Confirming that, Terefe et al (2016) reported that the application of ultrasound resulted in enhanced chemical, physical, and functional properties in the food while modifying them.…”

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

“…However, LM consumption is restricted by its specific odour, taste, texture, and short shelf life [ 7 , 12 , 13 , 14 ]. Different technologies have been applied to improve LM quality parameters, e.g., sonication [ 15 , 16 ] and thermal processing [ 7 , 17 , 18 ]. Additionally, the pre-treatment of LM with natural marinades has also been reported [ 19 , 20 , 21 ].…”