Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment

The aim of the study was to determine the effect of sonication with different levels of total acoustic power (250 W and 500 W) on the physicochemical and biochemical properties of beef and red deer meat. The parameters related to meat colour, surface myoglobin forms, antioxidant properties and the level of fat and protein oxidation were analysed. The results showed that the sonication significantly affected meat colour, myoglobin forms, antioxidant capacity, and oxidative markers, particularly in beef. Beef treated with 500 W sonication exhibited a significant decrease in redness (a* value reduced by 20%) and increase in yellowness (b* value increased by 21.5%), resulting in a total colour difference (ΔE*) increase of 3.42 ± 0.35 units compared to controls. Red deer meat changes were less evident, with a notable rise in oxymyoglobin content (%OMb increased by 7.85%) at 500 W. Protein carbonyl content decreased by 12.4% and 6.9% after sonication at 250 W and 500 W respectively. TBARS values were lower in beef than in deer meat; 250 W sonication reduced TBARS by 29.5% in case of beef and 13.58% in red deer meat, whereas 500 W increased lipid oxidation by 6.5% and 4% respectively. The antioxidant activity of the studied meat extracts increased after the application of 500 W sonication. In conclusion regardless of the type of meat, the highest oxidative stability is demonstrated by samples that were exposed to sonication at a total acoustic power level of 250 W. In addition, red deer meat is less susceptible to sonication process than beef. This study advances understanding of sonication effects on meat quality, providing insights that can improve processing techniques and extend product shelf life.