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Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast

Authors
  • Li, Zhen
  • Yang, Zongyun
  • Zhang, Yulong
  • Lu, Tong
  • Zhang, Xiaoqian
  • Qi, Yue
  • Wang, Peng
  • Xu, Xinglian
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Jan 19, 2021
Volume
10
Issue
1
Identifiers
DOI: 10.3390/foods10010195
PMID: 33478029
PMCID: PMC7835742
Source
PubMed Central
Keywords
License
Green

Abstract

In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε′(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB.

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