High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

• Published in: International journal of food science & technology Vol. 57; no. 1; pp. 466 - 480
• Main Authors: Garcia‐Galicia, Ivan A., Huerta‐Jimenez, Mariana, Carrillo‐Lopez, Luis M., Sanchez‐Aldana, Daniela, Alarcon‐Rojo, Alma D.
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2022
• Subjects: Acceptance; Brine injection; consumer acceptance; Freezing; High‐intensity ultrasonication; Meat; Pork; Shear forces; Sodium chloride; technological properties; Thawing; Ultrasonic imaging; Ultrasound; water mobility
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15427

The effect of high‐intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub‐primals was evaluated. Sub‐primals (‘inside’, ‘knuckle’, ‘inner shank’, ‘eye of round’ and ‘shank off’) were processed following standard industrial pork processing for deboned legs in Mexico. They were allocated to one of the three treatments; HIU (22 W/cm2 and 37 kHz) for 0, 10 or 30 min. Sub‐primals were injected (10% w/v NaCl), tumbled and ultrasonicated. After 15 d of freezing storage, sub‐primals were thawed following common industrial practice. HIU increased the pH and water‐holding capacity and reduced fluid losses after thawing up to 50% (P < 0.05). Meat colour was not affected by HIU, but it significantly reduced shear force (P < 0.001). HIU slightly decreased the consumer preference and acceptance due to a saltier perception. Nevertheless, HIU application offered a clear advantage with positive effects on technological properties of pork for further processing. Improvement of pork sub‐primals quality after ultrasound treatment.