Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C

O. Caraveo, A.D. Alarcon-Rojo, A. Renteria, E. Santellano, Larysa Paniwnyk

Research output: Contribution to journalArticle

14 Citations (Scopus)
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Abstract

BACKGROUND The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS The ultrasound-treated meat showed higher (P <0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P <0.05) yellowness during the entire storage period. Ultrasound decreased (P <0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
Original languageEnglish
Pages (from-to)2487–2493
JournalJournal of the Science of Food and Agriculture
Volume95
Issue number12
Early online date3 Nov 2014
DOIs
Publication statusPublished - Sep 2015

Fingerprint

Meat
beef
meat
psychrophilic bacteria
coliform bacteria
microbial load
storage time
semitendinosus muscle
Bacteria
Refrigeration
Sonication
refrigeration
Red Meat
meat quality
microbial growth
physical properties
physicochemical properties
Muscles
Growth

Bibliographical note

This is the peer reviewed version of the following article: Caraveo, O. , Alarcon-Rojo, A.D. , Renteria, A. , Santellano, E. and Paniwnyk, L. (2015) Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. Journal of the Science of Food and Agriculture, volume 95 (12): 2487–2493, which has been published in final form at http://dx.doi.org/10.1002/jsfa.6979. This article may be used for non-commercial purposes in accordance With Wiley Terms and Conditions for self-archiving (http://olabout.wiley.com/WileyCDA/Section/id-820227.html#terms).

Keywords

  • high-intensity ultrasound
  • beef
  • physicochemical properties
  • bacteria

Cite this

Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. / Caraveo, O.; Alarcon-Rojo, A.D.; Renteria, A.; Santellano, E.; Paniwnyk, Larysa.

In: Journal of the Science of Food and Agriculture, Vol. 95, No. 12, 09.2015, p. 2487–2493.

Research output: Contribution to journalArticle

Caraveo, O. ; Alarcon-Rojo, A.D. ; Renteria, A. ; Santellano, E. ; Paniwnyk, Larysa. / Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. In: Journal of the Science of Food and Agriculture. 2015 ; Vol. 95, No. 12. pp. 2487–2493.
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N2 - BACKGROUND The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS The ultrasound-treated meat showed higher (P <0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P <0.05) yellowness during the entire storage period. Ultrasound decreased (P <0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.

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