Mass transfer in beef: effect of crossbreeding and ultrasound application

ABSTRACT: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied.

摘要：本研究针对内洛尔牛（Nelore）、安格斯牛（Angus）与和牛（Wagyu）三个肉牛品种间的三种杂交组合的股二头肌（biceps femoris）肌肉块，对其化学成分、pH值、水分活度（water activity）及脂质氧化程度进行了表征。三种杂交组合分别为：杂交组合1（C1）：1/2安格斯牛+1/2内洛尔牛；杂交组合2（C2）：3/4安格斯牛+1/4内洛尔牛；杂交组合3（C3）：1/2和牛+1/4内洛尔牛+1/4安格斯牛。所有试样均在5℃条件下采用5%氯化钠（NaCl）溶液开展湿腌处理，分别采用静态盐水腌制（SB）与超声辅助盐水腌制（US）两种工艺。分别于湿腌30、60、120 min时取样，用于后续实验分析。本研究采用佩莱格模型（Peleg model）与佩奇模型（Page model）对实验数据进行拟合，结果显示佩奇模型对实验数据的拟合效果最优。杂交组合对肌肉的水分与灰分含量无显著影响，但对脂质与蛋白质含量存在显著影响：C3的脂肪含量高于C2，C2又高于C1；而C1的蛋白质含量高于C2，C2又高于C3。当采用超声辅助腌制工艺时，杂交组合会影响腌制过程中的水分含量与吸水率，且吸水率在蛋白质含量最高的组别中达到峰值。此外，杂交组合与超声处理均会对肌肉的氯化钠含量产生影响，但仅超声处理可提升湿腌过程中的氯化钠吸收速率。研究结果表明，无论受试杂交组合类型如何，超声处理均可加速牛肉肌肉块湿腌过程中的传质过程。