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Preservation of Beef Quality and Myofibrillar Protein Structural and Functional Integrity by Ultrasound-Assisted
Shuo Ye1,2, Chenhao Sun1,2, Bo Chen1,2
1Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
Ultrasound-assisted immersion freezing (UIF) at 400 W best preserved fresh beef quality by inhibiting ice crystal growth. This advanced freezing method maintained myofibrillar protein structure, improved water-holding capacity, and reduced oxidation.
Area of Science:
- Food Science
- Meat Science
- Biotechnology
Background:
- Freezing is crucial for preserving beef quality.
- Traditional freezing methods like air freezing (AF) and immersion freezing (IF) can cause significant muscle damage and alter protein functionality.
- Optimizing freezing techniques is essential to minimize quality degradation.
Purpose of the Study:
- To compare the effects of air freezing (AF), immersion freezing (IF), and ultrasound-assisted immersion freezing (UIF) on fresh beef quality.
- To evaluate the impact of UIF at different power levels on physicochemical, oxidative, and myofibrillar protein (MP) properties.
- To identify the optimal UIF parameters for superior beef quality preservation.
Main Methods:
- Fresh beef samples were subjected to AF, IF, and UIF (at various power levels).
- Physicochemical properties (water-holding capacity, color), oxidative characteristics (lipid and protein oxidation), and MP structural/functional properties were analyzed.
- Rheological properties, water distribution, and gel microstructure of MP were assessed.
Main Results:
- Ultrasound-assisted immersion freezing (UIF) treatments generally outperformed AF and IF.
- UIF at 400 W demonstrated the best performance in maintaining beef quality.
- UIF-400 W mitigated muscle fiber damage, improved water-holding capacity and color stability, reduced shear force, and delayed oxidation.
- UIF-400 W preserved MP rheological and emulsifying properties, water distribution, and gel microstructure.
Conclusions:
- Ultrasound-assisted immersion freezing at 400 W is a highly effective method for preserving beef quality.
- UIF-400 W minimizes muscle damage and oxidative degradation during freezing.
- This technology shows promise for enhancing beef quality and maintaining MP integrity during the freezing process.
