Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

This study aimed to determine the effect of high-intensity ultrasound (HIU. F = 37 kHz, I 28W/cm2, bath for 30 min, 5 °C) on physicochemical characteristics and sensorial preference seven aged (23 d ageing) bovine muscles (L. dorsi lumborum, L. thoracis, Psoas major, Semimembranosus, Biceps femoris, Rectus Gluteus medius). Muscles were randomly distributed in two treatments: with without ultrasonication. Colour (L*, a*, b* C*), water-holding capacity (WHC), shear force (N) determined before after simulated retail display (SRD) modified atmosphere packing (MAP; 75% O2: 25% CO2, 3 °C, 13 h led light exposition) d. Sensorial toughness was also evaluated at end SRD. Ultrasonication slightly reduces 6–9% WHC beef. HIU did not affect (p ˃ 0.05) water loss, meat colour, meat. The Semimembranosus toughest muscle. 23-day-aged beef show improvements quality characteristics, despite minor changes loss slight increase force, consumers detect differences.