The Effect of High‐Power Ultrasound on the pH and Color of Organic Beef
Fuente:
Wiley Open Access
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Artículo Open Access |
| Publié: |
Wiley
2026
|
| Sujets: | |
| Accès en ligne: | |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| _version_ | 1867017988811522048 |
|---|---|
| author | Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski |
| author_facet | Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski |
| collection | Wiley Open Access |
| contents | The Effect of High‐Power Ultrasound on the pH and Color of Organic Beef Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski Journal of Food Process Engineering ABSTRACT An attempt was made to evaluate the effect of sonication on the acidity (pH) and color (L*, a*, b*, C*, and E) of beef meat from animals raised under organic conditions. Beef tenderloin (eco‐tenderloin) and roast beef (eco‐roast beef) were selected for the study as the most valued parts of the steer. Sonication was carried out in an ultrasonic bath allowing the application of ultrasound (US) with a power of approximately 22 W⋅cm −2 and frequencies of 20, 40, and 100 kHz for a total time of 9 min. The meat was sonicated for 6 min for the first time 24 h after slaughter and pH and L*, a*, b* were measured. The samples were then vacuum‐packed in HD‐PE foil packs and sonicated again for 3 min. They were stored under refrigeration, standard for a meat plant at 4°C. After a 30‐day storage period, acidity and color determinants were re‐evaluated. Analysis of the data obtained showed that sonication causes a decrease in pH values. US with the assumed parameters have an ambiguous effect on the color parameters. Different effects of high‐intensity ultrasound (HIUS) on the eco‐tenderloin and eco‐roast beef were demonstrated. Furthermore, it was found that there is a functional relationship between the b* component of color and ultrasound frequencies for eco‐tenderloin. 10.1111/jfpe.70521 http://onlinelibrary.wiley.com/termsAndConditions#vor |
| doi_str_mv | 10.1111/jfpe.70521 |
| format | Artículo Open Access |
| id | wiley_oa_10_1111_jfpe_70521 |
| institution | Wiley Open Access |
| license_str_mv | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| publishDate | 2026 |
| publisher | Wiley |
| record_format | wiley_oa |
| spellingShingle | The Effect of High‐Power Ultrasound on the pH and Color of Organic Beef Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski Journal of Food Process Engineering The Effect of High‐Power Ultrasound on the pH and Color of Organic Beef Andrzej Wesołowski Daria Skonieczna Paweł Wesołowski Journal of Food Process Engineering ABSTRACT An attempt was made to evaluate the effect of sonication on the acidity (pH) and color (L*, a*, b*, C*, and E) of beef meat from animals raised under organic conditions. Beef tenderloin (eco‐tenderloin) and roast beef (eco‐roast beef) were selected for the study as the most valued parts of the steer. Sonication was carried out in an ultrasonic bath allowing the application of ultrasound (US) with a power of approximately 22 W⋅cm −2 and frequencies of 20, 40, and 100 kHz for a total time of 9 min. The meat was sonicated for 6 min for the first time 24 h after slaughter and pH and L*, a*, b* were measured. The samples were then vacuum‐packed in HD‐PE foil packs and sonicated again for 3 min. They were stored under refrigeration, standard for a meat plant at 4°C. After a 30‐day storage period, acidity and color determinants were re‐evaluated. Analysis of the data obtained showed that sonication causes a decrease in pH values. US with the assumed parameters have an ambiguous effect on the color parameters. Different effects of high‐intensity ultrasound (HIUS) on the eco‐tenderloin and eco‐roast beef were demonstrated. Furthermore, it was found that there is a functional relationship between the b* component of color and ultrasound frequencies for eco‐tenderloin. 10.1111/jfpe.70521 http://onlinelibrary.wiley.com/termsAndConditions#vor |
| title | The Effect of High‐Power Ultrasound on the pH and Color of Organic Beef |
| topic | Journal of Food Process Engineering |
| url | https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70521 |