Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C
2015
Caraveo, Omaro | Alarcon‐Rojo, Alma D | Renteria, Ana | Santellano, Eduardo | Paniwnyk, Larysa
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. © 2014 Society of Chemical Industry
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