Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

Abstract

This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm 2 , 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor ageing; HIU, ultrasound for 40 min; A1, meat wet-aged for 5 d; and A2, meat wet-aged for 10 d. After treatment, meat was placed in a shelf-life simulation for 5 d. pH, colour (a*, b*, L* and C*), water-holding capacity (WHC) and shear force were evaluated. HIU promoted higher redness and chroma during shelf life. Ten-day wet ageing tended to increase WHC. Shear force was not different (p > 0.05) after shelf life. Although HIU did not improve tenderization over aged beef for up to 10 d. The improvement of chroma and redness may represent practical advantages over short time ageing. Ultrasonido Versus Maduración Tradicional: Propiedades Fisicoquímicas en Longissimus lumborum de vacuno RESUMEN Este estudio tuvo como objetivo evaluar si la aplicación de ultrasonido de alta intensidad (UAI, 90 W/cm 2 , 37 kHz, 40 min) en carne de vacuno envasada al vacío generaba cambios fisicoquímicos comparables a los que ocurren durante la maduración en húmedo. Los filetes se asignaron al azar a los siguientes tratamientos: CON, carne control sin UAI ni maduración; UAI, ultrasonido durante 40 min; A1, carne madurada en húmedo durante 5 d y A2, carne madurada en húmedo durante 10 d. Después del tratamiento, la carne se colocó en una simulación de vida útil durante 5 d. Se evaluó el pH, color (a *, b *, L * y C *), capacidad de retención de agua (CRA) y fuerza de corte. El UAI promovió mayor enrojecimiento y saturación durante la vida útil. Diez días de maduración en húmedo aumentaron la CRA. La fuerza de corte no se modificó (p > 0.05) después de la vida útil. Aunque el UAI no mejoró el ablandamiento de la carne de res madurada hasta por 10 días bajo las condiciones experimentales, la mejora en la saturación y el enrojecimiento representan ventajas prácticas sobre la maduración de la carne por periodos cortos de tiempo.

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

“…On contrary, Garcia‐Galicia et al . (2020) evaluated the effect of HIU (90 W cm −2 ; 37 kHz) applied for 40 min and reported an increase in chroma of HIU‐treated Longissimus lumborum beef from crossbred ( B. taurus × B. indicus ) cattle compared with their control counterpart. Moreover, Carrillo‐Lopez et al .…”

“…HIU technology can modify enzymatic reactions and cellular integrity by rupture of lysosomal, myofibrillar proteins, and connective tissues (Alarcon‐Rojo et al ., 2019), increasing meat tenderness. However, HIU may lead to adverse physicochemical changes (e.g., discoloration, oxidation, and hardening) according to frequency, power, or exposure time (Alarcon‐Rojo et al ., 2019; Fallavena et al ., 2020; Garcia‐Galicia et al ., 2020; Gonzalez‐Gonzalez et al ., 2020).…”

High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle

“…Some muscles have a large amount of collagen and a high level of crosslinking and connective tissue [ 25 ]. Triceps brachii is a tough muscle [ 26 , 27 ] but, like other muscles subjected to ultrasound application, such as Longissimus dorsi , lumborum , and Semitendinosus [ 27 , 28 ], triceps brachii may present a tendency to decrease its shear force. However, Got et al [ 24 ] reported no effect of ultrasound treatment at a frequency of 2.6 MHz in the beef Semimembranosus muscle.…”

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

“…Researchers have indicated different possibilities for the use of ultrasound due to the wide spectrum of the induced phenomena (effects): mechanical, chemical and biological. Ultrasound can be potentially applied in the meat industry, which is confirmed by many scientific publications reporting laboratory experiments conducted with the use of this technique (Turantaş et al ., 2015; Boateng & Nasiru, 2019; Garcia‐Galicia et al ., 2019).…”