Abstract
This study aimed to evaluate the effect of US application on muscle of Biceps femoris, popularly consumed in Brazil. The influence of temperature (18–28 °C) and US intensity (26–84 W cm−2) was investigated using two groups of experiments (A and B). Group A consisted in a central composite design, and the results indicated that both temperature and US intensity had significant impact on tenderness but not in WHC. The increase of US intensity decreased tenderness. Group B had a fixed temperature (10 °C) and varied US intensity (22–84 W cm−2), measuring tenderness, WHC, pH, color and lipid oxidation. With fixed temperature, US showed again significant effect on tenderness and no impact on WHC and pH. US intensity did not influence color and negatively influenced lipid oxidation. Although negative results for lipid oxidation, the improvement of tenderness and the lack of effect in color and pH are interesting results for the prospect of US industrial usage to increase meat quality.
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