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An important controversy in the effect of high‐intensity ultrasound (HIU) on beef physicochemical properties exists among studies. This study aimed to analyze physicochemical data from several experiments in order to determine the most effective HIU treatment for the quality improvement of meat. Multivariate analysis was used to define the main effects attributed to the application of HIU, packaging, and storage of beef. A data set containing 104 individual records of color parameters (L*, a*, b*, C* and Hue*), drip loss, water‐holding capacity, and shear force from beef muscles under different treatments (HIU, packaging, storage) was constructed. All the evaluated variables presented changes by the effect of the treatments. The cluster analysis in the MANOVA analysis showed the formation of 12 groups with significant differences (p <.05) among them. Each variable had an important role in explaining the data, and all variables should be considered in future studies about the HIU effect on meat quality. Multivariate analysis indicated that beef sonicated at 16–28 W/cm2 for 20–40 min and packed in modified atmosphere had the best physicochemical quality. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of beef and in indicating the HIU parameters associated with the technological quality of the product. Practical applications: HIU as an alternative processing technique to conventional methods of beef preservation is considered a green emerging technology. The application of HIU to beef is effective for improving the technological quality of fresh and processed beef. Multivariate data analysis as a complementary discipline in meat processing can generate useful results to make decisions on the equipment design and the application of ultrasound for enhancing the beef technological quality and shelf life, benefiting to the meat industry. [ABSTRACT FROM AUTHOR]

Beef steaks (L. lumborum and Semitendinosus) were randomly assigned to one of three treatments: 1) No‐ultrasonicated; 2) 16 W/cm2 or 3) 28 W/cm2 ultrasonicated in vacuum bags (VAC). Later, steaks were also randomly packed in either VAC or modified atmosphere (MAP, 25–75%, CO2‐O2). After simulated retail display (SRD, 3°C, 12 h light) for 6 d, High‐intensity Ultrasound (HIU) increased redness and saturation on VAC meat (p < 0.05) and produced an increase on L. lumborum (p < 0.05) but not on Semitendinosus (p > 0.05) shear force. High concentrations of O2 in MAP increased loss of redness (2.83 vs. 2.13 MAP vs. VAC, respectively) and saturation (2.64 vs. 1.99, respectively) during SRD. MAP also increased L. lumborum shear force (4.4 vs. 3.2 kgf, respectively p < 0.001) and lipid oxidation (p < 0.001). HIU may be consider as a strategy to improve beef color on VAC. Moreover, high O2 concentrations on MAP should be used with caution for beef, because of a possible negative impact on oxidative stability and tenderness. Practical applications: High intensity ultrasound on bovine Longissimus lumborum and Semitendinosus appears to be a promising method among the recent techniques for improving color of vacuum packed beef without a negative effect on pH and water holding capacity when applied to fresh meat. Hence, ultrasonication may be considered as a strategy to positively influence the acceptance of vacuum packed beef by final consumers. [ABSTRACT FROM AUTHOR]