The application of high-intensity ultrasound on wet-dry combined aged pork loin induces physicochemical and oxidative alterations

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The b* values, cooking loss (CL %) and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p < 0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p > 0.05). The Warner-Bratzler shear force (WBSF) of HIU-treated samples was lower over control values except in 7-14, and it showed a significant difference between control and US treatment according to the significance of HIU (p < 0.05). The thiobarbituric acid reactive substance (TBARS) of HIU-treated samples was significantly higher (p < 0.05) than control values over the aging period. These results suggested that HIU treatment and wet-dry combined aging showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.