Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle.
Eun-Yeong LeeDhanushka RathnayakeYu Min SonAllah BakhshYoung-Hwa HwangJeong Keun SeoChul Beom KimSeon Tea JooPublished in: Food science of animal resources (2023)
The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm 2 for 60 min, followed by aging at 1°C for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.
Keyphrases
- high intensity
- white matter
- resistance training
- magnetic resonance imaging
- skeletal muscle
- contrast enhanced ultrasound
- ultrasound guided
- multiple sclerosis
- high frequency
- anterior cruciate ligament reconstruction
- genome wide
- gene expression
- single molecule
- dna methylation
- risk assessment
- climate change
- computed tomography
- human health
- antibiotic resistance genes
- wastewater treatment