The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe
✍ Scribed by Lyng, James G; Allen, Paul; McKenna, Brian M
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 205 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Samples of beef L ongissimus 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. E †ects 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 signiÐcantly lower bite force values than control samples (P P 0É05). Sensory analysis and collagen solubility studies also revealed no signiÐcant (P P 0É05) e †ects from ultrasound treatment. SDS PAGE of myoÐbrillar proteins showed no di †erences 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 e †ect on myoÐbrillar proteolysis.