Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

• DOI: 10.1016/j.ultsonch.2021.105864
• Publication Date: 2021-12-08T16:48:05Z
• Authors: Gaoliang Bao; Jun Niu; Shaobin Li; Li Zhang; Yuzhu Luo
• Keywords: YAK; Chewiness; Electronic tongue; TBARS; Peroxide value

The objective of the present study was to assess effects ultrasound pretreatment on quality dry-cured yak meat. ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency 20 kHz) were used assist processing meat quality, nutrient substances, sensory electronic nose, tongue volatile compounds determined. results indicated that moisture content hardness value treatment group significantly lower compared control (P < 0.05). Ultrasonic increased b*, decreased L*, a*, pH, chewiness, melting temperature enthalpy. Springiness from group. Shear force increase had no effect TVB-N content, but it could TBARS content. essential FAA (EFAA) total In addition, saturated fatty acid (SFA) Ultrasound negatively affected meat's color, smell, taste its tenderness overall acceptability. It also alcohols aldehydes contents 0.05), which consistent measurement nose tongue. demonstrated appropriate assisted in improves meat, particularly for W.