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

García-Galicia, I. A. ORCID:, Estepp, C., Huerta-Jiménez, M. ORCID:, Melchor-Ramírez, M. F., Carrillo-López, L. M. ORCID:, Vargas-Bello-Pérez, E. ORCID: and Alarcón-Rojo, A. D. ORCID: (2022) Physicochemical properties and young adult consumer preference of dry-aged beef after high-intensity ultrasonication. Processes, 10 (10). 2145. ISSN 2227-9717

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To link to this item DOI: 10.3390/pr10102145


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
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences
ID Code:108611


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