QUALITY AND SENSORY PROFILE OF ULTRASOUND-TREATED BEEF
Main Article Content
Keywords
lipid oxidation, meat ageing, meat tenderness, sensory attributes, ultrasonic treatment
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.