Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland.
Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
Ultrason Sonochem. 2024 Mar;104:106842. doi: 10.1016/j.ultsonch.2024.106842. Epub 2024 Mar 3.
The rate of pH decline post - mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat. Ultrasound is a potential early post - mortem carcass intervention, which may alter the rate of glycolysis based on its ability to alter enzyme activity. In this study, homogenates (prepared from early post-mortem Longissimus thoracis et lumborum muscle) were subjected to different ultrasound intensities (0 %/60 %/100 % amp) and treatment durations (15/ 30 min). The effect of these treatments on the inherent activity of the glycolytic enzymes was investigated using an in vitro glycolytic buffer model system. It was found that ultrasound treatment intensity and duration had a significant interactive effect on the rate of pH decline, and on reducing sugars and lactic acid concentrations, specifically following the 100 % amp ultrasound for 30 min treatment and between 30 and 240 min incubation. No significant differences in pH or metabolites content were observed between treatments after 1440 min of incubation. No effect of ultrasound intensity or treatment duration was observed on the degradation of glycogen. Under the reported conditions of this trial, it can be concluded that the application of ultrasound has limited potential to have an impact on the glycolytic pathways in bovine muscle.
死后 pH 值下降的速度及其与温度的相互作用会影响肉的最终嫩度，因此，控制 pH 值下降的速度是获得一致的高质量肉的一种策略。超声是一种潜在的死后早期胴体干预措施，它可能会改变糖酵解的速度，因为它能够改变酶的活性。在这项研究中，从死后早期的背最长肌肌肉制备的匀浆物（homogenates）接受了不同的超声强度（0%/60%/100%amp）和处理时间（15/30 分钟）。使用体外糖酵解缓冲模型系统研究了这些处理对糖酵解酶固有活性的影响。结果发现，超声处理强度和时间对 pH 值下降的速度以及还原糖和乳酸浓度有显著的交互作用，特别是在 100%amp 超声处理 30 分钟和 30-240 分钟孵育后。在 1440 分钟孵育后，不同处理之间的 pH 值或代谢物含量没有显著差异。超声强度或处理时间对糖原的降解没有影响。在本试验报告的条件下，可以得出结论，超声的应用对牛肌肉的糖酵解途径影响有限。
