Integrated multivariate analysis as a tool to evaluate effects of ultrasound on beef quality

An important controversy in the effect of high‐intensity ultrasound (HIU) on beef physicochemical properties exists among studies. This study aimed to analyze physicochemical data from several experiments in order to determine the most effective HIU treatment for the quality improvement of meat. Mul...

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Bibliographic Details
Published in:Journal of food process engineering 2023-06, Vol.46 (6), p.n/a
Main Authors: Caraveo‐Suarez, Reyes Omaro, Garcia‐Galicia, Iván Adrián, Santellano‐Estrada, Eduardo, Carrillo‐Lopez, Luis Manuel, Huerta‐Jimenez, Mariana, Alarcon‐Rojo, Alma Delia
Format: Magazinearticle
Language:English
Subjects:
beef
meat quality
multivariate analysis
ultrasound
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Summary:An important controversy in the effect of high‐intensity ultrasound (HIU) on beef physicochemical properties exists among studies. This study aimed to analyze physicochemical data from several experiments in order to determine the most effective HIU treatment for the quality improvement of meat. Multivariate analysis was used to define the main effects attributed to the application of HIU, packaging, and storage of beef. A data set containing 104 individual records of color parameters (L*, a*, b*, C* and Hue*), drip loss, water‐holding capacity, and shear force from beef muscles under different treatments (HIU, packaging, storage) was constructed. All the evaluated variables presented changes by the effect of the treatments. The cluster analysis in the MANOVA analysis showed the formation of 12 groups with significant differences (p 
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.14112