Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef Longissimus lumborum Muscle

Tenderness is one of the most appreciated quality characteristics in beef by consumers. Meat aging recognized natural methodology to improve tenderness beef. The current study was designed evaluate if ultrasonication able simulate (ultrasonication alone) or grant an additional effect (aging plus ultrasonication) two different methods (dry and wet) on sensory profile Longissimus lumborum muscle. wet), for 40 min (US), had no (p > 0.05) overall consumer acceptability. However, terms attribute liking, highest values < were observed ultrasonicated wet-aged meat 10 d dry-aged d, without difference between them 0.05). It concluded that ultrasound offers possibility obtain tender cost contamination risks implicated dry-aging method.