Effect of ultrasound on the aging process, physicochemical properties, and lysosomal enzyme activity of semitendinosus and semimembranosus bovine muscles; [Efecto del ultrasonido sobre el proceso de maduración, propiedades fisicoquímicas y actividad enzimática de enzimas lisosomales del músculo semitendinosus y semimembranosus de bovino]
Article
Overview
Research
Identity
Additional Document Info
View All
Overview
abstract
Ultrasound has been used to improve meat tenderness and reduce maturation time. In Mexico, information about ultrasound treatment for enhancing meat tenderness of semimembranosus (SM) and semitendinosus (ST) muscles is scarce. Therefore, this study evaluated the effect of ultrasound on the aging process, physicochemical properties, cooked meat’s tenderness, and lysosomal enzymes’ activity in SM and ST bovine muscles. Eighteen SM and ST muscles were removed at 24 h postmortem from Charolais breed cattle and were submitted to ultrasound treatment for 30 and 60 min at 750 watts and 20 kHz. The pH, weight loss, color, aging index, tenderness, β-glucuronidase, and cathepsin B L activity were evaluated at 7 and 14 days postmortem at 4°C. The results suggest that ultrasonication did not cause modifications in the pH, color, and weight loss in raw meat (p> 0.05). The aging index, cooked meat tenderness, and lysosomal enzymes’ activities were enhanced with ultrasound treatment with respect to the control. Finally, the results suggest that the ultrasound could be a useful tool in improving the cooked meat tenderness of ST muscle.
