Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy

Abstract

ABSTRACTThis study aimed to use atomic force microscopy to compare effects of ultrasound bath, injecting calcium chloride solution and sodium chloride solution on the ultrastructure of muscle fibers and choose the preferred meat tenderizing method. The muscles fibers were tenderized and then scanned by atomic force microscopy. When meat was treated by ultrasound bath (50 W, 100 W, 250 W), CaCl2 injection (400 mM, 500 mM) and NaCl injection (100, 200, 300, 400, 500 mM), the sarcomere length was longer as compared with the control (P < 0.05). In consideration of the consumer demand and other palatability and quality traits of meat, the ultrasound bath could be applied to improve meat tenderness without detrimental effects.