ArticleUltrasonics sonochemistry2024
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies.Journal of advanced research · 2026Review
- Impact of pre-rigor ultrasonication on beef quality: A mechanistic perspective involving glycolytic and mitochondrial metabolism at the early postmortem.Ultrasonics sonochemistry · 2026Article
- Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics.Food chemistry: X · 2026Article
- Preparation and characterization of ultrasound-mediated Ocimum basilicum L. essential oil nanoemulsion and its application in meat preservation.Ultrasonics sonochemistry · 2026Article
- Effect of ultrasound-assisted extraction combined with enzymatic pretreatment on bioactive compounds, antioxidant capacity and flavor characteristics of grape pulp extracts.Ultrasonics sonochemistry · 2025Article
- Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.Food chemistry: X · 2025Article
- Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef.Ultrasonics sonochemistry · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.Frontiers in nutrition · 2025Article
- Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system.Current research in food science · 2025Article
- Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology.Ultrasonics sonochemistry · 2024Article
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Authors and funding
6 authors.
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Abstract
To investigate the effect of ultrasound treatment on the flavor profile of beef during postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d of aging using sensory evaluation and electronic nose. Furthermore, the key volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC-MS), and the odor activity value (OAV) was further evaluated. In addition, the primary pathway involved in flavor formation during beef aging after ultrasound treatment was explored. The results indicated that ultrasound enhanced the flavor profile of beef during postmortem aging by modifying the OAV of hexanal, heptanal, octanal, nonanal, decanal, (Z)-2-nonenal, dodecanal, pentanal, 1-octen-3-ol, octanoic acid, and 2-pentylfuran. Lipid oxidation was a crucial pathway through which ultrasound promoted the generation of volatile flavor compounds in beef, confirmed by the improved oxidation level of fatty acids, particularly monounsaturated ones. The study indicates that ultrasound technology can be regarded as an effective method for enhancing the beef flavor profile during postmortem aging.
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