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The effect on aspects of beef tenderness of pre‐ and post‐rigor exposure to a high intensity ultrasound probe
Author(s) -
Lyng James G,
Allen Paul,
McKenna Brian M
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199811)78:3<308::aid-jsfa123>3.0.co;2-f
Subject(s) - tenderness , myofibril , ultrasound , chemistry , food science , ageing , solubility , sensory analysis , zoology , biochemistry , medicine , biology , radiology , organic chemistry
Samples of beef Longissimus thoracis et lumborum and Semimembranosus muscles were ultrasonicated either pre‐ or post‐rigor using a 20 kHz ultrasonic probe at an operational electrical power output of 62 W cm −2 of radiating surface. This probe was placed at intervals along the surface of the meat for 15‐s periods. Effects of ultrasound on meat tenderness were examined using bite force tenderometry, sensory analysis, collagen solubility and SDS PAGE. After 1, 3 or 14 days of ageing, ultrasonicated muscles did not have significantly lower bite force values than control samples ( P ⩾0·05). Sensory analysis and collagen solubility studies also revealed no significant ( P ⩾0·05) effects from ultrasound treatment. SDS PAGE of myofibrillar proteins showed no differences between control and ultrasonicated samples in rates of appearance/disappearance of characteristic ageing bands or in the number of bands observed on the gels, suggesting no apparent effect on myofibrillar proteolysis. © 1998 Society of Chemical Industry.