Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis
Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU im...
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| Veröffentlicht in: | Meat science 2020-02, Vol.160, p.107963-107963, Article 107963 |
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| creator | Gonzalez-Gonzalez, Leopolda Alarcon-Rojo, Alma D. Carrillo-Lopez, Luis M. Garcia-Galicia, Ivan A. Huerta-Jimenez, Mariana Paniwnyk, Larysa |
| description | Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.
•Ultrasound accelerates the aging process of bovine muscles•Water holding capacity of Cleidooccipitalis increases immediately after sonication•Sonication for 80 min is the most effective treatment for reducing the total collagen of meat•Infraspinatus is the most tender muscle however l. lumborum appear to benefit the most from ultrasound application. |
| doi_str_mv | 10.1016/j.meatsci.2019.107963 |
| format | Article |
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•Ultrasound accelerates the aging process of bovine muscles•Water holding capacity of Cleidooccipitalis increases immediately after sonication•Sonication for 80 min is the most effective treatment for reducing the total collagen of meat•Infraspinatus is the most tender muscle however l. lumborum appear to benefit the most from ultrasound application.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2019.107963</identifier><identifier>PMID: 31693966</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Beef quality ; Cattle ; Collagen - analysis ; Color ; Food Handling - methods ; High-intensity ultrasound ; Hydrogen-Ion Concentration ; Muscle, Skeletal - chemistry ; Muscles ; Red Meat - analysis ; Shear Strength ; Ultrasonic Waves ; Ultrastructure ; Water</subject><ispartof>Meat science, 2020-02, Vol.160, p.107963-107963, Article 107963</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-cac6228c30ba4da05894ee523f23426f6cba89a4e181f666082c1680523fa6763</citedby><cites>FETCH-LOGICAL-c412t-cac6228c30ba4da05894ee523f23426f6cba89a4e181f666082c1680523fa6763</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174019307922$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31693966$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gonzalez-Gonzalez, Leopolda</creatorcontrib><creatorcontrib>Alarcon-Rojo, Alma D.</creatorcontrib><creatorcontrib>Carrillo-Lopez, Luis M.</creatorcontrib><creatorcontrib>Garcia-Galicia, Ivan A.</creatorcontrib><creatorcontrib>Huerta-Jimenez, Mariana</creatorcontrib><creatorcontrib>Paniwnyk, Larysa</creatorcontrib><title>Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.
•Ultrasound accelerates the aging process of bovine muscles•Water holding capacity of Cleidooccipitalis increases immediately after sonication•Sonication for 80 min is the most effective treatment for reducing the total collagen of meat•Infraspinatus is the most tender muscle however l. lumborum appear to benefit the most from ultrasound application.</description><subject>Animals</subject><subject>Beef quality</subject><subject>Cattle</subject><subject>Collagen - analysis</subject><subject>Color</subject><subject>Food Handling - methods</subject><subject>High-intensity ultrasound</subject><subject>Hydrogen-Ion Concentration</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscles</subject><subject>Red Meat - analysis</subject><subject>Shear Strength</subject><subject>Ultrasonic Waves</subject><subject>Ultrastructure</subject><subject>Water</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtv2zAQhImgQew8fkILHnuoHD5kijoFgdsmAQLk0p4JilolNCjR5sOAL_ntoWG315wWmP12FjMIfaVkQQkVt-vFCDpFYxeM0LZoTSv4GZpT2fCqplx-QXPCSVvRpiYzdBnjmhBCOZMXaMapaHkrxBy9__QQcXYp6Ojz1GPYZu3cHttxE_wOcHoDfJBs2mM_4A5guMP3E7ZTtK9vqczksfPTq43Rjjlil8fOhzz-KKuhuG7spFPRdTE3DmzvvTF2Y1PxjNfofNAuws1pXqG_v3_9WT1Wzy8PT6v758rUlKXKaCMYk4aTTte9JkvZ1gBLxgfGayYGYTotW10DlXQQQhDJDBWSHAgtGsGv0Pejbwm1zRCTGm004JyewOeoGKdMEtm0rKDLI2qCjzHAoDbBjjrsFSXqUL1aq1P16lC9OlZf7r6dXuRuhP7_1b-uC3B3BKAE3VkIqljAZKC3AUxSvbefvPgAZYuaDA</recordid><startdate>202002</startdate><enddate>202002</enddate><creator>Gonzalez-Gonzalez, Leopolda</creator><creator>Alarcon-Rojo, Alma D.</creator><creator>Carrillo-Lopez, Luis M.</creator><creator>Garcia-Galicia, Ivan A.</creator><creator>Huerta-Jimenez, Mariana</creator><creator>Paniwnyk, Larysa</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202002</creationdate><title>Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis</title><author>Gonzalez-Gonzalez, Leopolda ; Alarcon-Rojo, Alma D. ; Carrillo-Lopez, Luis M. ; Garcia-Galicia, Ivan A. ; Huerta-Jimenez, Mariana ; Paniwnyk, Larysa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-cac6228c30ba4da05894ee523f23426f6cba89a4e181f666082c1680523fa6763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Animals</topic><topic>Beef quality</topic><topic>Cattle</topic><topic>Collagen - analysis</topic><topic>Color</topic><topic>Food Handling - methods</topic><topic>High-intensity ultrasound</topic><topic>Hydrogen-Ion Concentration</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscles</topic><topic>Red Meat - analysis</topic><topic>Shear Strength</topic><topic>Ultrasonic Waves</topic><topic>Ultrastructure</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonzalez-Gonzalez, Leopolda</creatorcontrib><creatorcontrib>Alarcon-Rojo, Alma D.</creatorcontrib><creatorcontrib>Carrillo-Lopez, Luis M.</creatorcontrib><creatorcontrib>Garcia-Galicia, Ivan A.</creatorcontrib><creatorcontrib>Huerta-Jimenez, Mariana</creatorcontrib><creatorcontrib>Paniwnyk, Larysa</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonzalez-Gonzalez, Leopolda</au><au>Alarcon-Rojo, Alma D.</au><au>Carrillo-Lopez, Luis M.</au><au>Garcia-Galicia, Ivan A.</au><au>Huerta-Jimenez, Mariana</au><au>Paniwnyk, Larysa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2020-02</date><risdate>2020</risdate><volume>160</volume><spage>107963</spage><epage>107963</epage><pages>107963-107963</pages><artnum>107963</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.lumborum and infraspinatus only after aging. Whereas, the WHC of cleidooccipitalis increased immediately after sonication. The total collagen of HIU treated samples was significantly lower compared to the untreated samples. Ultrasonication for 80 min was the most effective for infraspinatus and cleidooccipitalis. Toughness decreased with HIU, iii nfraspinatus and l.lumborum tenderized more than cleidooccipitalis. HIU application and 7 d aging is an excellent combined treatment to improve tenderness of the three muscles. Infraspinatus was the most tender meat. HIU could help industry to improve the quality of beef as it helps in tenderization and accelerates maduration particularly of l.lumborum.
•Ultrasound accelerates the aging process of bovine muscles•Water holding capacity of Cleidooccipitalis increases immediately after sonication•Sonication for 80 min is the most effective treatment for reducing the total collagen of meat•Infraspinatus is the most tender muscle however l. lumborum appear to benefit the most from ultrasound application.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31693966</pmid><doi>10.1016/j.meatsci.2019.107963</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animals Beef quality Cattle Collagen - analysis Color Food Handling - methods High-intensity ultrasound Hydrogen-Ion Concentration Muscle, Skeletal - chemistry Muscles Red Meat - analysis Shear Strength Ultrasonic Waves Ultrastructure Water |
| title | Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis |
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