High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle
This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine <i>Triceps brachii</i>. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm<sup>2</sup>) were applied to bovine <i>T. brachii</i&...
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| Format: | Article |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2074 |
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| author | Reyes Omaro Caraveo-Suarez Ivan Adrian Garcia-Galicia Eduardo Santellano-Estrada Luis Manuel Carrillo-Lopez Mariana Huerta-Jimenez Einar Vargas-Bello-Pérez Alma Delia Alarcon-Rojo |
| author_facet | Reyes Omaro Caraveo-Suarez Ivan Adrian Garcia-Galicia Eduardo Santellano-Estrada Luis Manuel Carrillo-Lopez Mariana Huerta-Jimenez Einar Vargas-Bello-Pérez Alma Delia Alarcon-Rojo |
| author_sort | Reyes Omaro Caraveo-Suarez |
| collection | DOAJ |
| description | This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine <i>Triceps brachii</i>. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm<sup>2</sup>) were applied to bovine <i>T. brachii</i> muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (<i>p</i> < 0.05) the redness of meat. In addition, a significant (<i>p</i> < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (<i>p</i> > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing. |
| first_indexed | 2024-03-10T07:40:33Z |
| format | Article |
| id | doaj.art-5450327d7e9f4c9792fabf733de65265 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:40:33Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5450327d7e9f4c9792fabf733de652652023-11-22T13:03:50ZengMDPI AGFoods2304-81582021-09-01109207410.3390/foods10092074High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> MuscleReyes Omaro Caraveo-Suarez0Ivan Adrian Garcia-Galicia1Eduardo Santellano-Estrada2Luis Manuel Carrillo-Lopez3Mariana Huerta-Jimenez4Einar Vargas-Bello-Pérez5Alma Delia Alarcon-Rojo6Facultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoFacultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua 31000, MexicoThis aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine <i>Triceps brachii</i>. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm<sup>2</sup>) were applied to bovine <i>T. brachii</i> muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (<i>p</i> < 0.05) the redness of meat. In addition, a significant (<i>p</i> < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (<i>p</i> > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.https://www.mdpi.com/2304-8158/10/9/2074high-frequency ultrasoundfocused-ultrasoundbeef tendernessmeat color |
| spellingShingle | Reyes Omaro Caraveo-Suarez Ivan Adrian Garcia-Galicia Eduardo Santellano-Estrada Luis Manuel Carrillo-Lopez Mariana Huerta-Jimenez Einar Vargas-Bello-Pérez Alma Delia Alarcon-Rojo High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle Foods high-frequency ultrasound focused-ultrasound beef tenderness meat color |
| title | High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle |
| title_full | High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle |
| title_fullStr | High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle |
| title_full_unstemmed | High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle |
| title_short | High-Frequency Focused Ultrasound on Quality Traits of Bovine <i>Triceps brachii</i> Muscle |
| title_sort | high frequency focused ultrasound on quality traits of bovine i triceps brachii i muscle |
| topic | high-frequency ultrasound focused-ultrasound beef tenderness meat color |
| url | https://www.mdpi.com/2304-8158/10/9/2074 |
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