Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

This research aimed to evaluate the influence of different high-intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm(-2)) and stored in aerobic conditions for 7 days at 4 +/- 1 degrees C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU-HL) improved the MRA contributing to beef colour stability.

Automated summary

This research evaluated the influence of different high-intensity ultrasound levels on the color, metmyoglobin reducing activity, oxidative stability, and texture of beef. Results showed that moderate level had higher lipid and protein oxidation, while high level showed higher metmyoglobin reducing activity. The hue angle, metmyoglobin reducing activity, lipid, and protein oxidation increased during refrigerated storage. Overall, high-intensity ultrasound did not affect pH, color, texture, lipid, and protein oxidation, but improved metmyoglobin reducing activity and beef color stability.