Effects of ultrasonic treatment time on meat quality of Yanbian yellow cattle

Authors

SIMA Shengxue, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China
HAO Beibei, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China;College of Integration Science, Yanbian University, Yanji, Jilin 133002, China
WU Zewen, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China
ZHANG Jiahui, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China
XIA Guangjun, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China;College of Integration Science, Yanbian University, Yanji, Jilin 133002, ChinaFollow

Corresponding Author(s)

夏广军（1973—），男，延边大学教授，博士。E-mail：ybuac@ybu.edu.cn

Abstract

[Objective] This study aimed to improve the quality of Yanbian yellow beef during storage. [Methods] Yanbian yellow cattle eye meat and buttocks were used as experimental materials. Low frequency and high intensity (power 360 W, frequency 40 kHz) ultrasound technology was used to treat beef, and the effects of different ultrasound treatment time (0, 40, 60, 80 min) on the physical and chemical properties of beef during 10 days of storage were investigated. [Results] Extending ultrasonication treatment time significantly decreased the shear stress and redness value of beef (P＜0.05). Moreover, the analysis of myofibrils in beef after ultrasonic treatment showed that the microfibril fragmentation index increased significantly with the extension of ultrasonic time (P＜0.05). [Conclusion] Ultrasonic treatment for 80 min resulted in the lowest shear stress, the highest MFI and the best tenderness.

Publication Date

9-11-2024

First Page

169

Last Page

174

DOI

10.13652/j.spjx.1003.5788.2023.80865

Recommended Citation

Shengxue, SIMA; Beibei, HAO; Zewen, WU; Jiahui, ZHANG; and Guangjun, XIA (2024) "Effects of ultrasonic treatment time on meat quality of Yanbian yellow cattle," Food and Machinery: Vol. 40: Iss. 7, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2023.80865
Available at: https://www.ifoodmm.cn/journal/vol40/iss7/25

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