Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

Leopolda Gonzalez-Gonzalez, Alma D. Alarcon-Rojo, Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Mariana Huerta-Jimenez, Larysa Paniwnyk

Research output: Contribution to journalArticle

Abstract

Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.

Original languageEnglish
Article number107963
JournalMeat Science
Volume160
Early online date17 Oct 2019
DOIs
Publication statusPublished - 1 Feb 2020

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Keywords

  • Beef quality
  • High-intensity ultrasound
  • Muscles
  • Ultrastructure

ASJC Scopus subject areas

  • Food Science

Cite this

Gonzalez-Gonzalez, L., Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Garcia-Galicia, I. A., Huerta-Jimenez, M., & Paniwnyk, L. (2020). Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis. Meat Science, 160, [107963]. https://doi.org/10.1016/j.meatsci.2019.107963