Omaro Caraveo1, Alma D Alarcon-Rojo1, Ana Renteria1, Eduardo Santellano1, Larysa Paniwnyk2. 1. Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico. 2. Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK.
Abstract
BACKGROUND: The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS: The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION: The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
BACKGROUND: The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS: The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION: The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
Authors: Luis M Carrillo-Lopez; Bianka Y Cruz-Garibaldi; Mariana Huerta-Jimenez; Ivan A Garcia-Galicia; Alma D Alarcon-Rojo Journal: Molecules Date: 2022-01-15 Impact factor: 4.411