THE EFFECT OF ULTRASONIC WAVES ON THE CUTTING STRESS OF MEAT RAW MATERIALS

This study investigates the effect of ultrasonic waves on the cutting stress of various types of meat raw materials: maral meat, meat trimmings, and beef tripe. The experiments were conducted using ultrasonic baths with frequencies of 35 and 60 kHz, and water and a 2% solution of ascorbic acid were used as the processing medium. The method included cutting samples of standard sizes, ultrasonic treatment for 30–300 seconds, followed by determination of cutting stress using a structurometer. The results showed that the optimal parameters of ultrasonic treatment (240 seconds at 60 kHz in an ascorbic acid solution) provided the maximum reduction in cutting stress for all types of raw materials studied, indicating a pronounced softening of the muscle fiber structure. In particular, the cutting stress of maral meat decreased to 7572 Pa compared to the initial value of 12080 Pa, and the meat trimmings and beef tripe showed a decrease of more than 1.5 times. The data obtained demonstrate the effectiveness of ultrasonic treatment in improving the technological properties of meat raw materials and open up new opportunities for intensifying meat processing.

1. Ultrasound as a potential process to tenderize beef: Sensory and technological parameters / E. Peña-González et al // Ultrasonics Sonochemistry. – 2019. – Vol. 53. – P. 134-141. https://doi.org/10.1016/j.ultsonch.2018.12.045. (In English).

2. Systematic review of emerging and innovative technologies for meat tenderisation / et al // Meat Science. – 2017. – Vol. 132. – P. 72-89. https://doi.org/10.1016/j.meatsci.2017.04.241. (In English).

3. Ispol'zovanie ul'trazvuka dlya dispergirovaniya i stabilizatsii vodno-dispersnoi struktury myasorastitel'nykh pashtetov s povyshennoi utilitarnost'yu belkov / N. Agal'tseva i dr. // Polzunovskii vestnik. – 2022. – T. 1, № 4. – S. 24-32. (In Russian).

4. Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed / R.O. Caraveo-Suarez et al // Sustainability. – 2022. – Vol. 14, № 7. – P. 3886. https://doi.org/10.3390/su14073886. (In English).

5. Bernardo Y.A. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture / Y.A.d.A. Bernardo, D.K.A. do Rosario, C.A. Conte-Junior // Foods. – 2023. – Vol. 12, № 3. – P. 476. https://doi.org/10.3390/foods12030476. (In English).

6. Microbiological properties of poultry breast meat treated with high-intensity ultrasound / M. Piñon et al // Ultrasonics. – 2020. – Vol. 102. – P. 105680. https://doi.org/10.1016/j.ultras.2018.01.001. (In English).

7. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles / S.D. Jayasooriya et al // Meat Science. – 2007. – Vol. 75, № 4. – P. 628-639. https://doi.org/10.1016/j.meatsci.2006.09.010. (In English).

8. Stadnik J. Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus) / J. Stadnik, Z.J. Dolatowski // European Food Research and Technology. – 2011. – Vol. 233. – P. 553-559. https://doi.org/10.1007/s00217-011-1550-5. (In English).

9. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat / C. Cao et al // Food and Bioproducts Processing. – 2021. – Vol. 125. – P. 193-203. https://doi.org/10.1016/j.fbp.2020.11.005. (In English).

10. Aminokislotnyi sostav pashtetov na osnove myasa marala i belkovogo obogatitelya / EH.K. Okuskhanova i dr. // Tekhnika i tekhnologiya pishchevykh proizvodstv. – 2015. – № 4. – S. 71-79. (In Russian).

11. Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality / A.C. Archile-Contreras et al // Journal of Agricultural and Food Chemistry. – 2011. – Vol. 59, № 2. – P. 608-614. (In English).

12. Benefits of ultrasonic technology application in meat field and its influential mechanism: a review / J. Zhang et al // Critical Reviews in Food Science and Nutrition. – 2024. – P. 1-26. https://doi.org/10.1080/10408398.2024.2429002. (In English).

13. Advances in application of ultrasound in meat tenderization: A review / Y. Dong et al // Frontiers in Sustainable Food Systems. – 2022. – Vol. 6. https://doi.org/10.3389/fsufs.2022.969503. (In English).

14. Quality and sensory profile of ultrasound-treated beef / E.M. Peña-González et al // Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. – 2017. – Vol. 29, № 3. – P. 463-475. (In English).