Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influenc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/476 |
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| author | Yago Alves de Aguiar Bernardo Denes Kaic Alves do Rosario Carlos Adam Conte-Junior |
| author_facet | Yago Alves de Aguiar Bernardo Denes Kaic Alves do Rosario Carlos Adam Conte-Junior |
| author_sort | Yago Alves de Aguiar Bernardo |
| collection | DOAJ |
| description | In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (<i>n</i> = 192), 59 studies were included. We found better sonication time in the range of 2–20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (<i>p</i> < 0.05). HPP effects are beneficial to tenderization at 200–250 MPa and 15–20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods. |
| first_indexed | 2024-03-11T09:45:12Z |
| format | Article |
| id | doaj.art-98a50cbfe74c409ab00f2ec949395c07 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:12Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-98a50cbfe74c409ab00f2ec949395c072023-11-16T16:39:51ZengMDPI AGFoods2304-81582023-01-0112347610.3390/foods12030476Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat TextureYago Alves de Aguiar Bernardo0Denes Kaic Alves do Rosario1Carlos Adam Conte-Junior2Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, BrazilCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, BrazilGraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, BrazilIn this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (<i>n</i> = 192), 59 studies were included. We found better sonication time in the range of 2–20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (<i>p</i> < 0.05). HPP effects are beneficial to tenderization at 200–250 MPa and 15–20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods.https://www.mdpi.com/2304-8158/12/3/476musclesemerging technologiesbeef industrytendernesscavitationconnective tissue |
| spellingShingle | Yago Alves de Aguiar Bernardo Denes Kaic Alves do Rosario Carlos Adam Conte-Junior Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture Foods muscles emerging technologies beef industry tenderness cavitation connective tissue |
| title | Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture |
| title_full | Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture |
| title_fullStr | Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture |
| title_full_unstemmed | Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture |
| title_short | Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture |
| title_sort | principles application and gaps of high intensity ultrasound and high pressure processing to improve meat texture |
| topic | muscles emerging technologies beef industry tenderness cavitation connective tissue |
| url | https://www.mdpi.com/2304-8158/12/3/476 |
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