The effect on aspects of beef tenderness of pre- and post-rigor exposure to a high intensity ultrasound probe

Abstract

Samples of beef Longissimus thoracis et lumborum and Semimembranosus muscles were ultrasonicated either pre- or post-rigor using a 20 kHz ultrasonic probe at an operational electrical power output of 62 W cm−2 of radiating surface. This probe was placed at intervals along the surface of the meat for 15-s periods. Effects of ultrasound on meat tenderness were examined using bite force tenderometry, sensory analysis, collagen solubility and SDS PAGE. After 1, 3 or 14 days of ageing, ultrasonicated muscles did not have significantly lower bite force values than control samples (P⩾0·05). Sensory analysis and collagen solubility studies also revealed no significant (P⩾0·05) effects from ultrasound treatment. SDS PAGE of myofibrillar proteins showed no differences between control and ultrasonicated samples in rates of appearance/disappearance of characteristic ageing bands or in the number of bands observed on the gels, suggesting no apparent effect on myofibrillar proteolysis. © 1998 Society of Chemical Industry.