Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef
Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef
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DOI：
10.1016/s0309-1740(98)00094-1
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发表时间：
1999-01-01
期刊：
影响因子：
7.1
通讯作者：
Lethiecq, M
中科院分区：
文献类型：
--
作者：
Got, F;Culioli, J;Lethiecq, M
高强度和高频超声波被测试其加速肉类老化和增加牛肉嫩度的能力。取8头被淘汰奶牛的半膜肌标本(约50g)，分别在僵直前(第0天，pH 6.2)和僵直后(第1天，pH 5.4)进行超声处理(频率2.6 MHz，10W/cm(2)，2×15 S)。在僵直前，超声波可引起轻微的僵硬，肌节伸展(12-15%)，Z线区域的超微结构改变，胞浆钙释放立即增加(约30%)(p<；0.05)。然而，并未观察到对肉类陈化速度的决定性影响。强直后超声处理未引起任何结构改变，但在6天后略有改善老化指数(p
High-intensity and high-frequency ultrasound was tested for its ability to accelerate meat ageing and increase beef tenderness. Samples (approximate to 50 g) of semimembranosus muscles from 8 cull cows were assigned to ultrasonic treatment (2.6 MHz; 10W/cm(2); 2 x15 s) either pre-rigor (day 0, pH 6.2) or post-rigor (day 1, pH 5.4). When applied pre-rigor, ultrasound induced a slight delay in rigor mortis onset, a stretching (12-15%) of the sarcomeres (p < 0.05), an ultrastructural alteration in the Z-line region and an immediate increase (around 30%) in the release of calcium in the cytosol (p < 0.05). However, no conclusive effect on meat ageing rate was observed. Post-rigor ultrasonic treatment did not induce any structural modification but slightly improved the ageing index after 6 days (p