The Effect of High‐Power Ultrasound on the <scp>pH</scp> and Color of Organic Beef

ABSTRACT An attempt was made to evaluate the effect of sonication on the acidity (pH) and color (L*, a*, b*, C*, and E) of beef meat from animals raised under organic conditions. Beef tenderloin (eco‐tenderloin) and roast beef (eco‐roast beef) were selected for the study as the most valued parts of the steer. Sonication was carried out in an ultrasonic bath allowing the application of ultrasound (US) with a power of approximately 22 W⋅cm −2 and frequencies of 20, 40, and 100 kHz for a total time of 9 min. The meat was sonicated for 6 min for the first time 24 h after slaughter and pH and L*, a*, b* were measured. The samples were then vacuum‐packed in HD‐PE foil packs and sonicated again for 3 min. They were stored under refrigeration, standard for a meat plant at 4°C. After a 30‐day storage period, acidity and color determinants were re‐evaluated. Analysis of the data obtained showed that sonication causes a decrease in pH values. US with the assumed parameters have an ambiguous effect on the color parameters. Different effects of high‐intensity ultrasound (HIUS) on the eco‐tenderloin and eco‐roast beef were demonstrated. Furthermore, it was found that there is a functional relationship between the b* component of color and ultrasound frequencies for eco‐tenderloin.