Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast

Abstract

In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε′(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB.

Evaluation of co-spoilage potential of Pseudomonas fragiand Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

“…Furthermore, the MFI value of meat can macroscopically reflect the integrity of myofibril and meat tenderness [22,43,44]. The results showed increasing trends of MFI among the inoculated groups, with the co-culture group rising greatly.…”

“…The soluble peptides in the supernatant were measured by the Lowry method, with bovine serum albumin (BSA) as standard and expressed as mg of protein/g of the sample. MFI was measured as outlined by Li et al [22] with some modifications. Briefly, 2 g of each sample was weighed and added to 30.0 mL MFI buffer (0.1 M KCl, 7 mmol/L K2HPO4, 1 mmol/L EDTAꞏ2Na, pH 7.0, 4 ℃).…”

Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

“…The existence of TPP in the oil phase led to the significantly increased droplet diameter of 5 mg/mL MP emulsions, ranging from 31 µm to 34 µm, and 10 mg/mL MP emulsions, ranging from 14 µm to 21 µm. The particle size could increase with the formation of aggregates [25]. Further comparison exhibited that the changing trend of 5 mg/mL and 10 mg/mL MP groups was different.…”