Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle
| Autor: | Hai-Jun Chang, Chun-Hong Tang, Guanghong Zhou, Qiang Wang |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Perimysium
Meat packing industry Chemistry business.industry Ultrasound food and beverages Connective tissue Anatomy Endomysium Tenderness Meat tenderness medicine.anatomical_structure medicine Food science medicine.symptom Safety Risk Reliability and Quality business Semitendinosus muscle Food Science |
| Zdroj: | Journal of Food Quality. 38:256-267 |
| ISSN: | 0146-9428 |
| DOI: | 10.1111/jfq.12141 |
| Popis: | The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef semitendinosus muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound on exudate yield, water-loss rate, cooking loss, meat tenderness, and connective tissue and collagen properties were assessed. The results revealed that ultrasound increased meat exudate and water-loss rates and reduced Warner–Bratzler shear force values. However, ultrasound had no effect on cooking loss or insoluble collagen content and little effects on collagen content and solubility. The mechanical strength of connective tissue decreased in ultrasound-treated beef samples. Following ultrasound treatment of ≥10 min, muscle fibers shrank, the endomysium was disrupted and the perimysium thickness decreased. Protein aggregates formed in the extracellular space. Low-frequency, high-power ultrasound had significant effects on meat texture and connective tissue properties. Practical Applications Intramuscular connective tissue (IMCT) and collagen are related to meat quality, especially meat tenderness and texture. Ultrasound treatment enhances tenderness and sensory attributes of meat by changing cellular structures. However, there are limited data on the effectiveness of ultrasound on meat quality from the viewpoint of IMCT. In this study, we reported the meat quality attributes affected by changes in connective tissue and collagen as a result of ultrasound treatment. The results obtained in this study would be useful for the scientific community and the meat industry. |
| Databáze: | OpenAIRE |
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