QUALITY AND SENSORY PROFILE OF ULTRASOUND-TREATED BEEF
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Keywords
Abstract
The aim was to evaluate the effect of high-intensity ultrasound treatment on quality and sensory attributes of beef (longissimus dorsi). Ultrasound treatment (40 kHz, 11 Wcm-2) was applied for 60 min. Control and ultrasound-treated samples were stored at 4 °C and evaluated at 0, 7, and 14 days. Shear force (SF), lipid oxidation (LO) and descriptive sensory analysis were determined. At 14 days of storage, LO of the ultrasound-treated sample had increased (P < 0.0089). SF decreased (P < 0.0001) and the treated meat was perceived as more tender and juicy. The application of ultrasound increased perception of tenderness without affecting other sensory attributes.
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E. M. Peña-González, Autónoma de Chihuahua. Periférico Francisco. R. Almada km 1. Chihuahua Chih., C. P. 31453.
Facultad de Zootecnia y Ecología, Universidad
A. D. Alarcón-Rojo, Autónoma de Chihuahua. Periférico Francisco. R. Almada km 1. Chihuahua Chih., C. P. 31453.
Facultad de Zootecnia y Ecología, Universidad
A. Rentería, Autónoma de Chihuahua. Periférico Francisco. R. Almada km 1. Chihuahua Chih., C. P. 31453.
Facultad de Zootecnia y Ecología, Universidad
I García, Universidad Autónoma de Chihuahua. Periférico Francisco. R. Almada km 1. Chihuahua Chih., C. P. 31453.
Facultad de Zootecnia y Ecología
E. Santellano, Universidad Autónoma de Chihuahua. Periférico Francisco. R. Almada km 1. Chihuahua Chih., C. P. 31453.
Facultad de Zootecnia y Ecología
A. Quintero, Universidad Autónoma de Chihuahua, Campus Universitario #2. Circuito Universitario Chihuahua, Chih. México, C. P. 31125.
Facultad de Ciencias Químicas
L. Luna, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340, México D.F.
Área de Sistemas de Producción Agropecuarios, Departamento de Biología de la Reproducción, División de Ciencias Biológicas y de la Salud.