Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

Abstract

Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize the meat. The meat samples (Flank area) were put into brine solution or a mixture of the phosphate-brine solution under the ultrasound bath (at a frequency of 37 kHz) and probes (20 kHz) in 20, 25 and 30 minutes at 30, 40 and 50°C. The changes in the technological and textural properties of meat samples were then investigated. The results showed an increase in pH (from 5.55 for control up to 7.14), water-holding capacity (from 20.00 % for control up to 38.15 %), water-binding capacity (from 12.63 % for control up to 31.65 %) and a reduction in the drip loss (from 12.50 % for control up to 3.21 %), cooking loss (from 36.70 % for control up to 16.46 %), hardness and chewiness, whereas showed an increase in tenderness. In general, ultrasound treatment probe in a solution of mixed polyphosphate-brine was more efficient. It is concluded that ultrasound is an effective technique to improve the meat quality.