Ultrasound application for quality improvement of beef Biceps femoris physicochemical characteristics

Fallavena, Lucas Prestes; Marczak, Lígia Damasceno Ferreira; Mercali, Giovana Domeneghini

doi:10.1016/j.lwt.2019.108817

Cited by 22 publications

(18 citation statements)

References 25 publications

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“…In the present study, SF decreased immediately after sonication, with lower values than the control treatment (Table 3). These results are consistent with those observed previously [7,37] when applying HIU to beef. The favorable effects reported in meat tenderness after a short time of HIU application were also demonstrated in the present study.…”

Section: Shear Forcesupporting

confidence: 93%

Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed

et al. 2022

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The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physicochemical and textural properties of meat from Rararumi Criollo, a Mexican autochthonous bovine breed. After slaughter, Longissimus dorsi and Triceps brachii muscles were separated from carcasses, cut into 2.5 cm slices and treated with HIU, except the control group, which was not sonicated. After treatment, samples were vacuum-sealed and stored at 4 °C for 0, 3, 6, 9, 12 and 15 d. HIU increased (p < 0.05) the luminosity and yellowness (b*) of meat. Higher b* (p < 0.05) was observed in L. dorsi than in T. brachii muscles. No effect (p > 0.05) of HIU was detected on drip loss, pH, the water holding capacity and the total collagen of meat. The shear force of HIU-treated meat was lower (p < 0.05) than control samples, indicating a tenderizing effect. There were differences between muscles. L. dorsi was more tender (p < 0.05), and it had higher pH and WHC values than T. brachii. Overall, HIU is a potential method for tenderizing Raramuri Criollo cattle meat without negative impacts on other quality characteristics. HIU is an emerging technology that could add value to indigenous breeds and provide a new opportunity for the growing meat market.

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Section: Shear Forcesupporting

confidence: 93%

Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed

et al. 2022

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“…These differences are caused by the different processing methods. Fallavena et al [12] reported that due to the ultrasound treatment (20 kHz, 84 W) promotes the formation of oxidized myoglobin and slows down the formation of high iron myoglobin, which makes the beef indicate red less prominent and strong yellow.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

Kang

Shang

et al. 2022

Ultrasonics Sonochemistry

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“…Similarly, Fallavena et al (2020) evaluated the effect of HIU (84 W cm −2 ; 20 kHz) on Biceps femoris beef from Nellore cattle and reported an increase in TBARS on treated samples when compared to control. Pe ña-González et al (2017) evaluated the HIU application (11 W cm −2 ; 40 kHz) on Longissimus dorsi from Hereford (Bos taurus) cattle for 0, 7, and 14 days and reported no differences between treated and nontreated samples until day 7; however, there was an increase on lipid oxidation on day 14 of refrigerated storage.…”

Section: Lipid Oxidation (Tbars)mentioning

confidence: 99%

Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

Lima

Salim

Trezze

et al. 2023

Int J of Food Sci Tech

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SummaryThis research aimed to evaluate the influence of different high‐intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm−2) and stored in aerobic conditions for 7 days at 4 ± 1 °C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU‐HL) improved the MRA contributing to beef colour stability.

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Ultrasound application for quality improvement of beef Biceps femoris physicochemical characteristics

Cited by 22 publications

References 25 publications

Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed

Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

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