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Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals

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Abstract

This study evaluated the effect of ultrasound using papain and sodium bicarbonate (SC) on meat tenderness to achieve the desired texture for elderly individuals. Meats were immersed in distilled water (DW) or papain (PI), ultrasonically treated with papain (UPI), or ultrasonically treated with papain and SC (UPIS). Response surface methodology was used to optimize the processing conditions with the lowest hardness, and the optimal conditions were determined as follows: 400 U/mL papain, ultrasonic for 30 min, and 4% SC. Hardness, color, and myofibrillar fragmentation index (MFI) were investigated. The hardness followed the order of DW (22.50 N), PI (18.62 N), UPI (12.08 N), and UPIS (7.16 N), and UPIS showed the highest MFI. Papain and SC affected the color of the meat. Overall, ultrasound-assisted treatment using papain and SC resulted in hardness levels of less than 7.8 N, which can be easily compressed by low tongue pressure.

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  1. Department of Food and Nutrition, Hanyang University, Seoul, 04763, Korea

    Da Yeon Yoon, Kwang Yeon Lee & Hyeon Gyu Lee

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  1. Da Yeon Yoon
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Yoon, D.Y., Lee, K.Y. & Lee, H.G. Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01556-6

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