High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

The effect of high‐intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub‐primals was evaluated. Sub‐primals (‘inside’, ‘knuckle’, ‘inner shank’, ‘eye of round’ and ‘shank off’) were processed following standard industrial pork processing for deboned legs in Mexico...

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Bibliographic Details
Published in:International journal of food science & technology 2022-01, Vol.57 (1), p.466-480
Main Authors: Garcia‐Galicia, Ivan A., Huerta‐Jimenez, Mariana, Carrillo‐Lopez, Luis M., Sanchez‐Aldana, Daniela, Alarcon‐Rojo, Alma D.
Format: Article
Language:English
Subjects:
Acceptance
Brine injection
consumer acceptance
Freezing
High‐intensity ultrasonication
Meat
Pork
Shear forces
Sodium chloride
technological properties
Thawing
Ultrasonic imaging
Ultrasound
water mobility
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Summary:The effect of high‐intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub‐primals was evaluated. Sub‐primals (‘inside’, ‘knuckle’, ‘inner shank’, ‘eye of round’ and ‘shank off’) were processed following standard industrial pork processing for deboned legs in Mexico. They were allocated to one of the three treatments; HIU (22 W/cm2 and 37 kHz) for 0, 10 or 30 min. Sub‐primals were injected (10% w/v NaCl), tumbled and ultrasonicated. After 15 d of freezing storage, sub‐primals were thawed following common industrial practice. HIU increased the pH and water‐holding capacity and reduced fluid losses after thawing up to 50% (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15427