Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C.
J Sci Food Agric
; 95(12): 2487-93, 2015 Sep.
Article
em En
| MEDLINE
| ID: mdl-25363831
BACKGROUND: The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS: The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION: The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Manipulação de Alimentos
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Microbiologia de Alimentos
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Bactérias Gram-Negativas
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Bactérias Gram-Positivas
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Carne
Tipo de estudo:
Diagnostic_studies
Limite:
Animals
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Humans
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido