Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.

Lei Jin, Jian Zhang, Ruyu Zhang, Lujuan Xing, Min Li, Xianqi Yao, Wangang Zhang

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Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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7 authors.

Lei JinState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Jian ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Ruyu ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Lujuan XingState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Min LiDelisi Group Co., Ltd., Weifang 262200, China.

Xianqi YaoLinyi Jinluo Win Ray Food Co., Ltd., Linyi 276036, China.

Wangang ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangang.zhang@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to investigate the effects of ultrasound-assisted tumbling (100, 300, 500, and 700 W) with different treatment times (30, 60, 90, 120, 150, and 180 min) on the quality, myofibrillar protein structure, and protein oxidation of beef (knuckles, 48 h postmortem). Differences in physicochemical properties were assessed, including tumbling yield, protein content in the brine, cooking loss, color, texture, and moisture distribution. Additionally, protein structural and oxidative characteristics were analyzed by measuring carbonyl groups, sulfhydryl groups, and secondary structural conformations. Results indicated that ultrasound-assisted treatment increased both tumbling yield and brine protein content (P < 0.05). Compared with single tumbling (conventional tumbling without ultrasound treatment), ultrasound-assisted tumbling increased the L* value and myofibrillar fragmentation index, while reducing the a* value, hardness, and shear force (P < 0.05). Magnetic resonance imaging, low-field nuclear magnetic resonance, and cooking loss results confirmed that the ultrasound process raised the bound water content and enhanced water-holding capacity of beef (P < 0.05). Moreover, increased ultrasonic power elevated protein carbonyl content and reduced total sulfhydryl content, thus promoting protein oxidation. Conformational analyses revealed that ultrasound treatment reduced protein α-helix content while elevating β-sheet content. In summary, ultrasound-assisted tumbling improved cured beef quality by regulating water migration and modifying protein and myofibrillar structures.

Indexed as

Chemical PhenomenaFood HandlingMuscle ProteinsMyofibrilsRed MeatUltrasonic WavesAnimalsCattleFood, ProcessedOxidation-ReductionProtein ConformationMuscle ProteinsBeef qualityProtein oxidationProtein structureUltrasound-assisted tumblingWater distribution

Identifiers

PMID42263349

DOI10.1016/j.ultsonch.2026.107919

PMCPMC13273691

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.