EFECTO DEL ULTRASONIDO DE ALTA INTENSIDAD SOBRE LAS PROPIEDADES FISICOQUÍMICAS Y MICROBIOLÓGICAS DE CARNE DE BOVINO

VALENZUELA GONZALEZ, CRISTINA (2016) EFECTO DEL ULTRASONIDO DE ALTA INTENSIDAD SOBRE LAS PROPIEDADES FISICOQUÍMICAS Y MICROBIOLÓGICAS DE CARNE DE BOVINO. Doctorado thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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Resumen

In order to evaluate the effect of high intensity ultrasound on the physicochemical, microbiological and lipid oxidation of beef, an experiment was designed with two treatments: one control without ultrasound application and one with an application of ultrasound with a frequency of 40 kHz and an intensity of 11 W/cm2 for a time of 60 min. The variables measured were color, pH, water holding capacity, drip loss; shear force, growth of total coliforms, Stafilococcus aureus, mesophiles, psychrophils, and fungi and yeasts. The oxidation of the lipids of the meat was also evaluated. All measurements were performed prior to treatment, immediately after treatment and at 3, 6 and 9 days of storage at 4 °C. The meat treated with ultrasound was more luminous, and with less intensity of red color during the storage. It was also observed that ultrasound produced meat with lower pH and with a higher water holding capacity compared to the control meat, although the latter two presented values equal to the control during the storage. Treated meat showed lower drip losses than control but these losses showed a tendency to increase at day 9 of storage. Ultrasound had no effect on the beef shear force (P = 0.0867), although this decreased in storage. The counts of total coliforms, Stafilococcus aureus, mesophilic bacteria and psychrophilic bacteria decreased with the application of ultrasound. Fungi and yeasts were increased in ultrasonicated meat, particularly after day 6 of storage. Oxidation of meat lipids of had no ultrasound effect (P = 0.1782) but decreased in storage. Ultrasound can be an alternative for meat preservation as it helps to reduce the number of microorganisms present, and thus, avoid the deterioration of the meat without negative effects on the physicochemical quality. Therefore, ultrasound is an emerging technology that can bring benefits in the processing and preservation of meat.

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