Manuscript 82-6-165 of the Kentucky Agricultural Experiment Station.
Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1572–1573, September 1983
How to Cite
VIMINI, R. J., KEMP, J. D. and FOX, J. D. (1983), Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls. Journal of Food Science, 48: 1572–1573. doi: 10.1111/j.1365-2621.1983.tb03545.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/16/83: accepted 5/18/83
The effects of low frequency ultrasound on exudate yield, breaking strength, cooking yield, water-holding capacity, color, and muscle microstructure were investigated by exposing pieces of lean muscle to slow tumbling and low frequency ultrasonic waves. Results indicated that beef rolls exposed to low frequency ultrasound without added salt were superior in breaking strength and cooking yield to those tumbled with neither ultrasound nor salt and were comparable in breaking strength, cooking yield, exudate yield and water-holding capacity to those tumbled with salt and no ultrasound exposure. Furthermore, the beef rolls exposed to ultrasound and no salt were superior in color to those to which salt was added. Low frequency ultrasound caused muscle fiber disruption and separation of up to approximately 1 cm in depth in muscle micro-structure in the pieces of lean muscle.