High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

• Autor(a) principal: CARRILLO-LOPEZ,Luis Manuel
• Data de Publicação: 2019
• Outros Autores: LUNA-RODRIGUEZ,Lorena, ALARCON-ROJO,Alma D., HUERTA-JIMENEZ,Mariana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500332
• topic: emerging technologies; power ultrasound; high intensity ultrasound; bacterial loads; meat quality; shelf life

Abstract The present study aims to evaluate the uniformity of the high intensity ultrasound (US) effects on the quality of beef longissimus dorsi. For this purpose L. dorsi muscles from Hereford carcasses were cut into 2.54 cm thick slices. Each sample was marked into concentric areas of 2 cm wide. Ultrasound (37 kHz and 7 W/cm2) treatment was performed for 60 min using an ultrasonic bath and treated meat was stored at 4 °C for 0 and 7 days. pH values decreased after 7 days of aging at 4 °C with and without ultrasound application (P < 0.0001). The color parameters a* and b* and WHC increased significantly in the sonicated samples after 7 d of storage at 4 °C (P < 0.0001). No differences by US (P = 0.6711) and storage time (P = 0.4184) were found. Therefore, ultrasonic intensity was homogeneously distributed in the samples and had no negative effects on the quality of the meat. A reduction (P < 0.0001) in psychrophilic and coliform (P < 0.0001) bacteria was observed by US, while mesophilic bacteria increased (P < 0.0001) by US. US could be considered as an efficient technology to be used in beef to improve meat quality and safety.