THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

Beef Longissimus thoracis et lumborum ( LTL ), Semimembranosus (SM) and Biceps femoris (BF) steaks were sonicated using three commercially available ultrasonic baths of different intensities. The effect of ultrasound on the tenderness of these steaks was examined using peak load bite force tenderometry. Collagen solubility and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE) analysis were also conducted on samples of BF and LTL exposed to the most intensive of the ultrasound treatments. Peak force values were not affected by ultrasound treatment (P≤ 0.05). Collagen solubility of LTL or BF did not differ (P ≤ 0.05) between ultrasonicated meat and controls. Similarly, SDS PAGE of myofibrillar proteins showed no differences between control and treated samples in the rates of appearance/disappearance of characteristic aging bands or in the numbers of bands observed on the gels suggesting no obvious effect on myofibrillar proteolysis. It is concluded that under the conditions of treatment employed high intensity ultrasound applied to intact beef steaks had no beneficial effect on meat tenderness. This is in contrast to tenderizing effects reported by other workers with more intensive treatments.