Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

Abstract

This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor ageing; HIU, ultrasound for 40 min; A1, meat wet-aged for 5 d; and A2, meat wet-aged for 10 d. After treatment, meat was placed in a shelf-life simulation for 5 d. pH, colour (a*, b*, L* and C*), water-holding capacity (WHC) and shear force were evaluated. HIU promoted higher redness and chroma during shelf life. Ten-day wet ageing tended to increase WHC. Shear force was not different (p > 0.05) after shelf life. Although HIU did not improve tenderization over aged beef for up to 10 d. The improvement of chroma and redness may represent practical advantages over short time ageing.