The effect of cold storage on physicochemical and microbiological properties of beef Semitendinosus muscle subjected to ultrasonic treatment in different systems (bath or probe)
2018
Alves, L. L. | Mello, R. O. | Campagnol, P. C. B. | Barin, J. S. | Durante, E. C. | Silva, M. S. | Rampelotto, C. | Cichoski, A. J. | Menezes, C. R. | De Moura, H. C.
This study was to evaluate the effects of two systems for US application on the physical (Warner Bratzler Shear force - WBS, and color) chemical (pH, lipid oxidation,) and microbiological(mesophilic, lactic acid and psychotropic bacteria) properties of Semitendinosus beef during storage (16 days at 7±1ºC). Samples obtained 48 h post-mortem were submitted to US using bath (45 kHz) and probe (20 kHz) in different time (0, 60, 120 or 240 s). After application the samples were vacuum packaged and evaluated during at 0, 3, 5, 9 and 16 days. The sonication presented an influence (P <0.05) in pH, wherein sonicated samples presented higher pH thanthe control up to 5th day of storage. US reduced WBS force after treatment, but this effect was not maintained during storage, even because cold storage improves toughness of meat. Lipid oxidation and color values did not changed and microbial flora were not damaged by the use of US. Discriminant analysis shows that storage time was the most important factor, while US system and time of exposure presented slightly differences regarding to their effect on meat.The results suggested that for improvement of US effect on meat the application should be performed not only before packaging, but also during storage.
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