Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

• Published in: Processes Vol. 10; no. 10; p. 2145
• Main Authors: García-Galicia, Iván A., Estepp, Christopher, Huerta-Jiménez, Mariana, Melchor-Ramírez, Maria F., Carrillo-López, Luis M., Vargas-Bello-Pérez, Einar, Alarcón-Rojo, Alma D.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2022
• Subjects: Aging; Beef; Carbon dioxide; Color; Consumer behavior; Consumer preferences; Consumers; Humidity; Laboratories; Meat; Muscles; Physicochemical properties; Proteolysis; Sensory properties; Shear forces; Teenagers; Toughness; Ultrasonic imaging; Water loss; Young adults; Youth; Mexico; United Kingdom; United Kingdom > UK; United States > US
• ISSN: 2227-9717; 2227-9717
• 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.