Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound

• Published in: Journal of food processing and preservation 2021-04, Vol.45 (4), p.n/a
• Main Authors: Valenzuela, Cristina, Garcia‐Galicia, Ivan Adrian, Paniwnyk, Larysa, Alarcon‐Rojo, Alma Delia
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15350

This study explored the impact of high‐intensity ultrasound (US) (HIU; 40 kHz, 11 W/cm2) on physicochemical characteristics and shelf life of Semitendinosus beef muscle during storage for 0, 3, 6, and 9 d at 4°C. HIU decreased the pH and the global difference of color along with the storage (from 5.99 to 1.43 ΔΕ) in comparison with not sonicated beef. The drip loss of beef decreased with US and with storage, but it was similar to the control at the end of 9 d of storage. No difference in water‐holding capacity and SF of sonicated beef was observed compared to the controls. Counts of mesophilic, psychrophilic, Staphylococcus spp., and coliform bacteria decreased with HIU application. HIU has proven to be a technology that could be efficiently used to increase the shelf life of beef retaining its technological quality. Practical applications In meat processing, sonication can serve as an alternative processing technique to the traditional methods of meat preservation and is considered a green, versatile, and emerging technology. Ultrasonication was remarkably effective for inactivation of beef microbiota showing a growing effect with storage time. US has minimal effects on physicochemical properties of fresh and stored beef. Hence, these findings offer an opportunity for the meat industry to increase the shelf life of beef retaining its technological quality.