APLICACIÓN DE ONDAS ULTRASÓNICAS DE ALTA INTENSIDAD EN LAS PROPIEDADES DE LA CARNE FRECA Y MADURA DE BOVINO

PEÑA GONZÁLEZ, ESMERALDA MÓNICA (2017) APLICACIÓN DE ONDAS ULTRASÓNICAS DE ALTA INTENSIDAD EN LAS PROPIEDADES DE LA CARNE FRECA Y MADURA DE BOVINO. Doctorado thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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Resumen

To study the influence of ultrasound on the physicochemical, texture and sensorial characteristics, two studies were carried out. In the first one, high-intensity ultrasound treatment (40 kHz, 11 W/cm2, for 60 min) was applied to m. Longissimus dorsi and, after treatment, meat was stored at 4 °C for 0, 7, and 14 d. At each storage time, texture, lipid oxidation (OL) and sensory quality was evaluated. Ultrasound treatment as well as storage time decreased the shear force EC (P <0.0001) of meat. OL increased with ultrasound at 14 d of storage (P<0.0089), without compromising oxidative stability. Meat ultrasonicated and stored for 14 d was perceived to be juicier and softer (P<0.0001) compared to the control sample. In a second study the effect of high-intensity ultrasound (40 kHz, 11 W/cm2) was evaluated on physicochemical, sensory and microstructural properties of bovine m. Longissimus dorsi stored (4 °C) at 0, 7 and 14 d. Ultrasound and storage for 7 d increased pH, and at 14 d storage the meat showed low red color, high drip loss and low shear force (P<0.05). Ultrasonicated and 14 d stored meat had a fresh meat, boiled and cooked meat smell (P<0.05) with pale and grayish brown color. Ultrasonicated meat had a metallic taste and oily taste (P<0.05) and the latter was more intense at 14 d storage. A soft and juicy texture was also perceived in sonicated meat (P<0.05).

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