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High-intensity ultrasound (HIU) can modify muscle structure, leading to improvements in tenderness. However, factors such as packing type and muscle complexity may attenuate the acoustic cavitation. In this research, the effect of packing thickness (40.6–70 μm) on the quality of bovine Gluteus medius and Biceps femoris treated with HIU (37 kHz, 90 W/cm2, 40 min) was evaluated. The hardness of G. medius decreased significantly as the thickness of the packing bag decreased. The wide interfibrillar and intermyofibrillar spaces corroborated the tenderizing effect. These effects are related to damage of cell structure and changes in the collagen content (3.37 ± 0.1 µg/mL). In addition, the HIU decrease the variability in the water holding capacity of the muscle produced by the use of low thickness bags during storage. The trained sensory panel described the sonicated samples in 50.8 μm bags as less hard and juicier. Contrarily, in B. femoris no significant effects were reported in the variables evaluated. B. femoris is a white muscle, with a high amount of collagen (3.59 ± 0.1 µg/mL) and little intramuscular fat. Consequently, the effect of the HIU on muscle quality is associated with the composition of the muscle fibers and the thickness of the packing bag. HIU application is recommended to improve the quality of leg muscles whenever low-thickness bags (50.8 μm or less) are used.

The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p < 0.05) in the content of both polar and non-polar HAAs as compared to control patties. In cinnamon roasted patties, polar HAAs were reduced from 23.76 to 10.56 ng g−1, and non-polar HAAs were reduced from 21.34 to 15.47 ng g−1. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g−1 and 35.74 ng g−1, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p < 0.05) reduction in polar HAAs (23.52 to 12.41 ng g−1) than non-polar (16.08 to 9.51 ng g−1) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g−1 polar and 35.09 ng g−1 non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties.

High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm2, 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at −20 °C). Twenty rabbit carcasses were vacuum packed 12 h post-mortem, placed in a fridge at 4 °C for 24 h, and divided in two groups (HIU application before or after freezing), before assigning the treatments. The results show that HIU before freezing produced intense and bright orange-yellow colours, whereas its application after freezing resulted in pale red tones. HIU application accelerates rigor mortis resolution when it is applied before freezing and causes a significant decrease in pH immediately following the HIU treatment. Post-freezing application of HIU is not recommended because it considerably increased weight loss and toughening of the meat when long exposure times were used (40 min). In contrast, a short treatment duration with HIU mitigated the effects of freezing and produced significant increases in water-holding capacity (WHC) after cold storage. The yield (weight loss) of the rabbit meat was not affected when HIU was applied pre-freezing. The application of HIU pre-freezing constitutes a promising technology because it increased the tenderness and the WHC of rabbit meat. However, more research is needed to improve the appearance before scaling up to industrial levels.

This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 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.

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.

The aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace × Yorkshire) of 18.5 ± 5.4 kg live weight were randomly allotted into one of four experimental diet groups each containing 12 pigs. Each group was fed a commercial diet supplemented with 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. No difference (p>.05) by OEO supplementation nor by gender was observed in average daily gain (0.56 kg/d), daily feed intake (2.5 kg/d), slaughter weight (94.1 kg), and cold carcase weight (71.4 kg). Pigs receiving 2000 ppm OEO had higher (p

The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-intensity ultrasound, HIU) had greater luminosity without significant changes in hue or chroma, as compared to the controls with no HIU. The yield improved significantly (by up to 2.8 kg/100 L of milk), as the ultrasound treatment time increased. Such cheese yield is attributable to the higher protein content, which was up to 1.5% higher, after sonication. Long-treatment time (30 min) at 25 kHz significantly lowered mesophilic bacteria counts down to limits allowed by current regulations and favors the growth of lactic acid bacteria (LAB) while lowering mold and yeast counts. The absence of E. coli and Salmonella spp. and the decrease in S. aureus counts in Oaxaca cheese were attributed to the mixing of the paste with hot water, inherent to the traditional elaboration process, and to the antagonistic effect of the ultrasound-triggered increased LAB on pathogenic bacteria. Since the artisanal elaboration of Oaxaca cheese does not comply with the current Mexican regulations regarding mesophiles, ultrasound could be a suitable technology to protect its genuine elaboration process with raw milk.

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage.

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.3, 71.1 kPa), and time, t 1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t 2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p 1 of 71.1 kPa and t 1 of 4.0 h. The sample effective porosity ( ε e ) exhibited a significant interaction (p < 0.01) between p 1 × t 1 . The highest ε e (14.0%) was achieved at p 1 of 20.3 kPa and t 1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.