Abstract
In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε′(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB.
Highlights
Consumers’ demand for healthy and high-quality products is one of the driving forces for the development of the food industry
Samples of one bird were judged as moderate wooden breast (WB) only if both right and left breasts of this bird met with the moderate WB criterion [25]
Some combination models composed of spring and dashpot could describe the viscoelastic properties of WB
Summary
Consumers’ demand for healthy and high-quality products is one of the driving forces for the development of the food industry. Food Processing” technology has been used to produce high-quality food [1]. The common indicators for evaluating meat tenderness include shear force [2], myofibril fragmentation index (MFI) [3], particle size [4] and texture profile analysis (TPA) [5]. The TPA is known as the two-bite test. It mainly simulates the chewing movement of the human mouth and compresses the sample twice to obtain parameters such as hardness and springiness [6]. TPA may not deliver the detailed texture information of raw meat. An alternative method of TPA should be explored to obtain the texture parameters of raw meat
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