Essay On Ultrasound

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Ultrasound and meat quality The quality of meat is based on aroma, taste, appearance, texture and juiciness. Texture is the most important factor in determining the quality of meat as per consumer behavior. There are several factors that affect texture such as the tenderness of the meat, juiciness and the degree of maturation.
The quality of meat as a result of using Traditional tenderising methods is poor. This includes mechanical, enzymatic and chemical methods. Better results were obtained by using heat and ultrasound for the sterilization process. Technically, ultrasound can work in two different ways in the meat tissue: by the integrity breaking of the muscle cells and by promoting enzymatic reactions.
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as a result of using ultrasound leads to the destruction of the integrity of muscle cells and sub-cellular components, such as the endoplasmic reticulum, increase the rate and efficiency of enzymatic reactions in beef and lamb muscle; and also cause a selective heating effect on collagen .One study states that sonication of beef muscle with an intensity of 2 W/ cm2 for 2 h at a frequency of 40 kHz resulting in damages for the perimysium and improved texture. To notice the changes in maturation, applied ultrasound (20 kHz, 22 W cm− 2) for 0.5 -10 min and ripened for 1, 6 or 10 days. The sonicated muscles resulted in hardness reduction with no effect of sonication time or storage of packed meat on weight loss, hardness or sensory characteristics. (Pohlman et. al 1997) A recent study indicated that applying power ultrasound (40 kHz, 1500 W) to beef muscle for ten to sixty minutes results in tiny effect on color and no effect on the content of heat-insoluble collagen, but it has an effect on the thermal stability and properties of collagen as well as the texture of meat and it results in a reduction in muscle fibre diameter. (Chang et. al,

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