LAUSR

The effects of high-intensity ultrasound treatment on beef (M. longissimus dorsi) quality and sensory attributes were evaluated. Ultrasound treatment (40 kHz, 11 Wcm-2) was applied for 60 min. Control and ultrasound-treated samples were stored at 4°C and evaluated at 0, 7, and 14 days. After 14 days of storage, lipid oxidation of the ultrasoundtreated samples increased (p < 0.0089), shear force decreased (p < 0.0001), and the treated meat was perceived as more tender and juicy. The application of ultrasound increased perception of tenderness without changing other sensory attributes.