Optimization of Rapid Ultrasonic-Assisted Curing and Tenderization of Beef
FU Li1, ZHENG Baoliang1, GAO Xueqin1,*, YANG Baojin1, HUANGPU Youyu2
1.College of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2.Henan Yisai Beef Co. Ltd., Jiaozuo 454450, China
Abstract：In this paper, a temperature-controllable ultrasonic processor with three frequency bands was adopted to cure and tenderize beef. The effect of ultrasonic conditions on cooking loss, nitrite penetration, NaCl content and shearing force of cured beef was examined using wet cured beef obtained under static conditions as a control. One-factor-at-a-time experiments were conducted with four independent variables: ultrasonic frequency (22, 28 and 40 kHz), powers (180, 240 and 300 W) and curing temperature (6, 8 and 10 ℃). Then these variables were optimized using an orthogonal array of L9 (34) with nitrite penetration and shearing force as responses. Curing at 8 ℃ with ultrasonic treatment at 28 kHz and 180 W for 180 min was found to be the optimal conditions to considerably increase curing rate and shorten curing time by one-third, and improve meat tenderness by 38% compared with the control.
2017, Vol. 31 
