The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Abstract

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

Keywords: combined wet-dry aging; high intensity ultrasound; lipid oxidation; physiochemical characteristics; pork loin.

Fig. 1.. The schematic illustration of HIU treatment combined wet dry aging of pork loin.

HIU, high intensity ultrasound.

Fig. 2.. Physical appearance of pork loin during wet-dry aging coupled with HIU treatment.

HIU, high intensity ultrasound.

Fig. 3.. Changes in Warner-Bratzler shear force (WBSF) of pork loins treated ultrasound during wet and dry combined aging.

Bars indicate SEs of differences of the means (n=6). ^A–D Different letters within a red column (ultrasound-treated samples) indicate statistically significant differences (p<0.05). ^a–e Different letters within a blue column (control samples) indicate significantly different (p<0.05). ^** p<0.01, ^*** p<0.001.

Fig. 4.. Changes in thiobarbituric acid reactive substance (TBARS) of pork loins treated ultrasound during wet and dry combined aging.

Bars indicate SEs of differences of the means (n=6). ^A–E Different letters within a red column (ultrasound-treated samples) indicate statistically significant differences (p<0.05). ^a–f Different letters within a blue column (control samples) indicate significantly different (p<0.05). ^*** p<0.001.