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Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication.

Authors :
García-Galicia, Iván A.
Estepp, Christopher
Huerta-Jiménez, Mariana
Melchor-Ramírez, Maria F.
Carrillo-López, Luis M.
Vargas-Bello-Pérez, Einar
Alarcón-Rojo, Alma D.
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