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

doi:10.1016/j.meatsci.2019.107963

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 journal › Article › peer-review

51 Citations (Scopus)

198 Downloads (Pure)

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 language	English
Article number	107963
Journal	Meat Science
Volume	160
Early online date	17 Oct 2019
DOIs	https://doi.org/10.1016/j.meatsci.2019.107963
Publication status	Published - 1 Feb 2020

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science 160, (2020) DOI: 10.1016/j.meatsci.2019.107963

© 2020, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

Funder

This work was supported by the National Council of Science and Technology (Mexico), (CONACyT), PDCPN 2015-Project 186.

Funding

This work was supported by the National Council of Science and Technology (Mexico), ( CONACyT ), PDCPN 2015-Project 186.

Keywords

Beef quality
High-intensity ultrasound
Muscles
Ultrastructure

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2019.107963

Post-PrintAccepted author manuscript, 10.6 MBLicence: CC BY-NC-ND

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

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.",

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note = "NOTICE: this is the author{\textquoteright}s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science 160, (2020) DOI: 10.1016/j.meatsci.2019.107963 {\textcopyright} 2020, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ ",

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AU - Garcia-Galicia, Ivan A.

AU - Huerta-Jimenez, Mariana

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N2 - 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.

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

Abstract

Bibliographical note

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Funding

Keywords

ASJC Scopus subject areas

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