Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

被引:35
作者
Gonzalez-Gonzalez, Leopolda [1 ]
Alarcon-Rojo, Alma D. [1 ]
Carrillo-Lopez, Luis M. [1 ,2 ]
Garcia-Galicia, Ivan A. [1 ]
Huerta-Jimenez, Mariana [1 ,2 ]
Paniwnyk, Larysa [3 ]
机构
[1] Autonomous Univ Chihuahua, Fac Anim Sci & Ecol, Peril Francisco R Almada Km 1, Chih 31453, Chihuahua, Mexico
[2] Natl Council Sci & Technol, Av Insurgentes Sur 1582, Ciudad De Mexico 03940, Mexico
[3] Coventry Univ, Fac Hlth & Life Sci, Sonochem Appl Res Ctr, Priory St, Coventry CV1 5FB, W Midlands, England
关键词
High-intensity ultrasound; Beef quality; Muscles; Ultrastructure; INTRAMUSCULAR CONNECTIVE-TISSUE; HIGH-INTENSITY ULTRASOUND; POWER ULTRASOUND; PROTEIN-DEGRADATION; BIOCHEMICAL TRAITS; GLUTEUS-MEDIUS; MUSCLES; MEAT; FOOD; SEMITENDINOSUS;
D O I
10.1016/j.meatsci.2019.107963
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm(2) for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.
引用
收藏
页数:11
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