Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound
Anita L Sikes, Raymond Mawson, Janet Stark, Robyn Warner
Ultrasonics Sonochemistry | ELSEVIER | Published : 2014
The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600kHz at 48kPa and 65kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7days at 4°C. Ultrasound treatment of post-rigor beef steaks resu..View full abstract
The authors would like to thank Ms Jenny Favaro for expert technical assistance and acknowledge funding from the Australian Meat Processor Corporation, Meat and Livestock Australia and CSIRO for this research.