Physicochemical properties and young adult consumer preference of dry-aged beef after high-intensity ultrasonication

García-Galicia, I. A. ORCID: https://orcid.org/0000-0001-8765-0804, Estepp, C., Huerta-Jiménez, M. ORCID: https://orcid.org/0000-0001-6107-5274, Melchor-Ramírez, M. F., Carrillo-López, L. M. ORCID: https://orcid.org/0000-0003-4936-5492, Vargas-Bello-Pérez, E. ORCID: https://orcid.org/0000-0001-7105-5752 and Alarcón-Rojo, A. D. ORCID: https://orcid.org/0000-0003-3381-9373 (2022) Physicochemical properties and young adult consumer preference of dry-aged beef after high-intensity ultrasonication. Processes, 10 (10). 2145. ISSN 2227-9717 doi: 10.3390/pr10102145

Abstract/Summary

This study aimed to determine the effect of high-intensity ultrasound (HIU. F = 37 kHz, I = 28W/cm2, bath for 30 min, 5 °C) on physicochemical characteristics and sensorial preference of seven aged (23 d ageing) bovine muscles (L. dorsi lumborum, L. dorsi thoracis, Psoas major, Semimembranosus, Biceps femoris, Rectus femoris, and Gluteus medius). Muscles were randomly distributed in two treatments: with and without ultrasonication. Colour (L*, a*, b* and C*), water-holding capacity (WHC), and shear force (N) were determined before and after simulated retail display (SRD) in modified atmosphere packing (MAP; 75% O2: 25% CO2, 3 °C, 13 h led light exposition) for 5 d. Sensorial toughness was also evaluated at the end of the SRD. Ultrasonication slightly reduces 6–9% WHC of beef. HIU did not affect (p ˃ 0.05) water loss, meat colour, shear force and sensorial toughness of the meat. The Semimembranosus was the toughest muscle. Ultrasonication of 23-day-aged beef did not show improvements on quality characteristics, and despite minor changes in water loss and slight increase in shear force, consumers did not detect differences.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/108611
Identification Number/DOI	10.3390/pr10102145
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences
Publisher	MDPI
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