Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum
This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor age...
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Online Access: | http://dx.doi.org/10.1080/19476337.2020.1834458 |
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doaj-8379cd4aed9b4e0eaff9c4cffaa33a742020-12-17T14:55:55ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452020-01-0118167568210.1080/19476337.2020.18344581834458Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborumIvan A. Garcia-Galicia0Vianey G. Gonzalez-Vacame1Mariana Huerta-Jimenez2Luis M. Carrillo-Lopez3Juan M. Tirado-Gallegos4Raul A. Reyes-Villagrana5Alma D. Alarcon-Rojo6Universidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaUniversidad Autónoma de ChihuahuaThis study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor ageing; HIU, ultrasound for 40 min; A1, meat wet-aged for 5 d; and A2, meat wet-aged for 10 d. After treatment, meat was placed in a shelf-life simulation for 5 d. pH, colour (a*, b*, L* and C*), water-holding capacity (WHC) and shear force were evaluated. HIU promoted higher redness and chroma during shelf life. Ten-day wet ageing tended to increase WHC. Shear force was not different (p > 0.05) after shelf life. Although HIU did not improve tenderization over aged beef for up to 10 d. The improvement of chroma and redness may represent practical advantages over short time ageing.http://dx.doi.org/10.1080/19476337.2020.1834458cavitationmodified atmosphere packagingvacuum packagingultrasonicationshelf-life |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ivan A. Garcia-Galicia Vianey G. Gonzalez-Vacame Mariana Huerta-Jimenez Luis M. Carrillo-Lopez Juan M. Tirado-Gallegos Raul A. Reyes-Villagrana Alma D. Alarcon-Rojo |
spellingShingle |
Ivan A. Garcia-Galicia Vianey G. Gonzalez-Vacame Mariana Huerta-Jimenez Luis M. Carrillo-Lopez Juan M. Tirado-Gallegos Raul A. Reyes-Villagrana Alma D. Alarcon-Rojo Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum CyTA - Journal of Food cavitation modified atmosphere packaging vacuum packaging ultrasonication shelf-life |
author_facet |
Ivan A. Garcia-Galicia Vianey G. Gonzalez-Vacame Mariana Huerta-Jimenez Luis M. Carrillo-Lopez Juan M. Tirado-Gallegos Raul A. Reyes-Villagrana Alma D. Alarcon-Rojo |
author_sort |
Ivan A. Garcia-Galicia |
title |
Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum |
title_short |
Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum |
title_full |
Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum |
title_fullStr |
Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum |
title_full_unstemmed |
Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum |
title_sort |
ultrasound versus traditional ageing: physicochemical properties in beef longissimus lumborum |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2020-01-01 |
description |
This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor ageing; HIU, ultrasound for 40 min; A1, meat wet-aged for 5 d; and A2, meat wet-aged for 10 d. After treatment, meat was placed in a shelf-life simulation for 5 d. pH, colour (a*, b*, L* and C*), water-holding capacity (WHC) and shear force were evaluated. HIU promoted higher redness and chroma during shelf life. Ten-day wet ageing tended to increase WHC. Shear force was not different (p > 0.05) after shelf life. Although HIU did not improve tenderization over aged beef for up to 10 d. The improvement of chroma and redness may represent practical advantages over short time ageing. |
topic |
cavitation modified atmosphere packaging vacuum packaging ultrasonication shelf-life |
url |
http://dx.doi.org/10.1080/19476337.2020.1834458 |
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