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Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication.
- Source :
- Processes; Oct2022, Vol. 10 Issue 10, pN.PAG-N.PAG, 11p
- Publication Year :
- 2022
-
Abstract
- This study aimed to determine the effect of high-intensity ultrasound (HIU. F = 37 kHz, I = 28W/cm<superscript>2</superscript>, bath for 30 min, 5 °C) on physicochemical characteristics and sensorial preference of seven aged (23 d ageing) bovine muscles (L. dorsi lumborum, L. dorsi thoracis, Psoas major, Semimembranosus, Biceps femoris, Rectus femoris, and Gluteus medius). Muscles were randomly distributed in two treatments: with and without ultrasonication. Colour (L*, a*, b* and C*), water-holding capacity (WHC), and shear force (N) were determined before and after simulated retail display (SRD) in modified atmosphere packing (MAP; 75% O<subscript>2</subscript>: 25% CO<subscript>2</subscript>, 3 °C, 13 h led light exposition) for 5 d. Sensorial toughness was also evaluated at the end of the SRD. Ultrasonication slightly reduces 6–9% WHC of beef. HIU did not affect (p ˃ 0.05) water loss, meat colour, shear force and sensorial toughness of the meat. The Semimembranosus was the toughest muscle. Ultrasonication of 23-day-aged beef did not show improvements on quality characteristics, and despite minor changes in water loss and slight increase in shear force, consumers did not detect differences. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 22279717
- Volume :
- 10
- Issue :
- 10
- Database :
- Complementary Index
- Journal :
- Processes
- Publication Type :
- Academic Journal
- Accession number :
- 159941372
- Full Text :
- https://doi.org/10.3390/pr10102145