TY - JOUR
T1 - High-frequency focused ultrasound on quality traits of bovine triceps brachii muscle
AU - Caraveo-Suarez, Reyes Omaro
AU - Garcia-Galicia, Ivan Adrian
AU - Santellano-Estrada, Eduardo
AU - Carrillo-Lopez, Luis Manuel
AU - Huerta-Jimenez, Mariana
AU - Vargas-Bello-pérez, Einar
AU - Alarcon-Rojo, Alma Delia
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021
Y1 - 2021
N2 - This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.
AB - This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.
KW - Beef tenderness
KW - Focused-ultrasound
KW - High-frequency ultrasound
KW - Meat color
U2 - 10.3390/foods10092074
DO - 10.3390/foods10092074
M3 - Journal article
C2 - 34574184
AN - SCOPUS:85114232317
VL - 10
JO - Foods
JF - Foods
SN - 2304-8158
IS - 9
M1 - 2074
ER -