Withdrawal Statement: Effect of ultrasound treatment on meat quality and connective tissue collagen of Oula Tibetan sheep meat

Abstract

The effects of the treatment for low-frequency high-intensity ultrasound (US) on the meat quality and connective tissue collagen of Oula Tibetan sheep meat was investigated in this study. The longissimus dorsi muscles of ten Oula Tibetan sheep were selected for US treatment (40 kHz, 500 W/cm2). The results demonstrated that with the extension of the US treatment time, the water-loss rate of the meat samples increased, the cooking loss exhibited no significant difference, and the shear force value decreased. The total collagen content was highest at 30 min sonication sample, and the collagen solubility reached the maximum value at 45 min. The mechanical strength of samples was reduced. The muscle fibers shrank, the endomysium was destroyed, and the perimysium thickness was decreased after 15 min. The results revealed that the US treatment (40 kHz, 500 W/m2) improved meat texture and the properties of connective tissue of Oula Tibetan sheep meat.