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Effects of Power Ultrasound Treatments on Properties of Longissimus Beef Muscle Gustavo Mario Gonzalez Iowa State University

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Effects of Power Ultrasound Treatments on Properties of Longissimus Beef Muscle Gustavo Mario Gonzalez Iowa State University Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 2003 Effects of power ultrasound treatments on properties of Longissimus beef muscle Gustavo Mario Gonzalez Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Gonzalez, Gustavo Mario, "Effects of power ultrasound treatments on properties of Longissimus beef muscle " (2003). Retrospective Theses and Dissertations. 1432. https://lib.dr.iastate.edu/rtd/1432 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Effects of power ultrasound treatments on properties of Longfss/mus beef muscle by Gustavo Mario Gonzalez A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Meat Science Program of Study Committee: Joseph C. Cordray, Major Professor Michael J. Daniels James S. Dickson Mani Mina Robert E. Rust Iowa State University Ames, Iowa 2003 Copyright © Gustavo Mario Gonzalez Salinas, 2003. All rights reserved. UMI Number: 3105075 Copyright 2003 by Gonzalez, Gustavo Mario All rights reserved. UMI UMI Microform 3105075 Copyright 2003 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 ii Graduate College Iowa State University This is to certify the doctoral dissertation of Gustavo Mario Gonzalez has met the dissertation requirements of Iowa State University Signature was redacted for privacy. Major Profes Signature was redacted for privacy. For the Major gram iii Tih/s d/sserfaf/on /s ded/cafed fo my w//e Susana, and my sons, Gusfayo and Mafeo. Your /oye and paf/ence bas made fh/s youmey poss/b/e. Tlhan/c you and God b/ess a// of you. iv TABLE OF CONTENTS LIST OF ABBREVIATIONS viii LIST OF FIGURES x LIST OF TABLES xii CHAPTER 1. GENERAL INTRODUCTION 1 Introduction 1 Dissertation Organization 4 References 5 CHAPTER 2. LITERATURE REVIEW 8 Sound 8 Definition 8 Wave Definition 9 Sound Wave and Sound Wave Propagation 10 Sound Properties 15 Resonance 20 Transmission of Sound in Solids 22 Classification of Sound 23 Ultrasound 24 Definition 24 Classification of Ultrasound 25 Acoustic and Ultrasonic Cavitation 26 Factors Affecting Ultrasonic Cavitation 31 Sonochemlstry and Sonoluminescence 34 Ultrasonic Equipment 35 Magnetostrictive Materials 41 V Ultrasonic Power Measurement Methods 42 Uses and Applications of Ultrasound 43 Biological Effects of Ultrasonic Cavitation 45 Meat 45 Definition 45 Muscle Classification and Muscle Structure 46 Muscle Proteins 53 Muscle Contraction and Tenderness 62 References 64 CHAPTER 3. EFFECTS OF LOW INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE 71 Abstract 71 Introduction 72 Materials and Methods 73 Materials 73 Experimental Design 73 Ultrasound Treatment 73 Methods 74 Cooking Yields 74 Shear Force 75 Ultrasonic Power Measurement (Temperature Measurement) 76 Microscopy 77 Preparation of Myofibrils 77 Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS PAGE) 78 Statistical Analysis 79 vi Results 79 Cooking Yields 79 Shear Force 80 Ultrasonic Power Measurement (Temperature Measurement) 80 Microscopy 81 SDS PAGE 81 Discussion 82 Conclusions 84 Acknowledgements 84 References 84 CHAPTER 4. EFFECTS OF HIGH INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE 89 Abstract 89 Introduction 90 Materials and Methods 91 Materials 91 Experimental Design 91 Ultrasound Treatment 92 Methods 92 Cooking Yields 92 Shear Force 93 Ultrasonic Power Measurement (Temperature Measurement) 94 Microscopy 95 Preparation of Myofibrils 95 Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS PAGE) 96 vii Statistical Analysis 97 Results and Discussion 97 Conclusions 100 Acknowledgements 101 References 101 CHAPTER 5. MICROBIOLOGICAL EFFECTS OF ULTRASOUND IN MEATS 107 Introduction 107 Acoustic Cavitation Mechanism of Cell Damage 108 Thermosonication 111 Manothermosonication 112 Conclusions 113 References 113 CHAPTER 6. EXPERIENCING ULTRASONICS 115 Preliminary Experimentation 116 Other Testing 121 if I Could Start My Research Again... (Things I Would Change) 123 References 124 CHAPTER 7. GENERAL CONCLUSION 125 ACKNOWLEDGEMENTS 127 viii List Of Abbreviations ADR Adenosine diphosphate atm Atmospheres ATP Adenosine triphosphate °C Celsius degrees cm Centimeter cnf Square centimeter T Fahrenheit degrees 9 Gram GHz Giga Hertz hrs Hours Hz Hertz in Inches J Joules K Kelvin degrees kg Kilogram kHz Kilo Hertz mM Milli moles MHz Mega Hertz min Minute mm Millimeter Pi Phosphate ion ix s Seconds [vol/vol] Volume/volume W Watts [wt/vol] Weight/volume [wt/wt] Weight/weight % Percent X LIST OF FIGURES CHAPTER 2. LITERATURE REVIEW Figure 1. Sound 12 Figure 2. Atom Representation 13 Figure 3. Electric Force Field 14 Figure 4. Amplitude and Wavelength 16 Figure 5. Classification of Sound 23 Figure 6. Ultrasonic Bubble Cavitation 27 Figure 7. Liquid-Driven Transducer 36 Figure 8. Electromechanical Transducers 37 Figure 9. Ultrasonic Bath 39 Figure 10. Ultrasonic Horn Shapes 40 Figure 11. Light Microscopy Picture of Skeletal Muscle Structure 49 Figure 12. Organization of Skeletal Muscle 52 Figure 13. Basic Amino Acids in Collagen 55 Figure#. Desmosine 56 Figure 15. Isodesmosine 57 Figure 16. Muscle Filaments 58 Figure 17. Proposed Actin-Myosin Binding Route 61 Figure 18. Muscle Contraction 63 xi CHAPTER 3. EFFECTS OF LOW INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE Figure 1. Histological Cross-Sectional Samples of Longissimus Beef Muscle Post-Treatment 87 Figure 2. Fifteen Percent Gels of Myofibrils Prepared at Two Different Times Post-Treatment 88 Figure 3. Five Percent Gels of Myofibrils Prepared at Two Different Times Post-Treatment 88 CHAPTER 4. EFFECTS OF HIGH INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE Figure 1. Histological Cross-Sectional Samples of Long/ss/mus Beef Muscle Post-Treatment 105 Figure 2. Fifteen Percent Gels of Myofibrils Prepared at Two Different Times Post-Treatment 106 Figure 3. Five Percent Gels of Myofibrils Prepared at Two Different Times Post-Treatment 106 xii List of Tables CHAPTER 3. EFFECTS OF LOW INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE Table 1. TA.XT2 Texture Analyzer Settings 75 Table 2. Effects of Low Intensity Power Ultrasound Treatment on Cooking Yields and Shear Force of Longissimus Beef Muscle at Day 1 80 Table 3. Effects of Low Intensity Power Ultrasound Treatment on Cooking Yields and Shear Force of Longissimus Beef Muscle at Day 7 81 Table 4. Ultrasonic Power Measurements and Temperature Increases 81 CHAPTER 4. EFFECTS OF HIGH INTENSITY POWER ULTRASOUND TREATMENT ON PHYSICAL PROPERTIES OF LONGISSIMUS BEEF MUSCLE Table 1. TA.XT2 Texture Analyzer Settings 93 Table 2 Effects of High Intensity Power Ultrasound Treatment on Cooking Yields and Shear Force of Longissimus Beef Muscle at Day 1 98 Table 3. Effects of High Intensity Power Ultrasound Treatment on Cooking Yields and Shear Force of Longissimus Beef Muscle at Day 7 99 Table 4. Ultrasonic Power Measurements and Temperature Increases 100 1 CHAPTER 1. GENERAL INTRODUCTION Introduction Sound is divided into three main areas: (1) infrasound (below audible sound or <16Hz), (2) audible sound (16Hz-18kHz), and (3) ultrasound (above 18kHz). Ultrasound is the area of the sound spectrum that humans cannot hear or perceive. Certain animals, such as dogs and bats, are able to perceive sound above 18 kHz and up to 40kHz. Ultrasound is divided also into three main areas: (1) Power ultrasound (20kHz to 100 kHz), (2) extended power ultrasound (100 kHz to 2 MHz), and (3) high frequency or diagnostic ultrasound (2MHz to 10 MHz) (Mason, 1998). Power ultrasound is the area of the sound spectrum where cavitation is easily produced. Cavitation, or "cold boiling" as some scientists call it, can be defined as the formation of cavities in a liquid medium when a negative pressure is applied in sufficient amount to break the molecular tension (Berliner, 1997). These cavities, when formed, will allow any gas dissolved in the liquid to be concentrated and then, to form a bubble (Mason, 1991; Mason, 1998). There are two types of cavitation: transient (inertial) and stable (non-inertial). Bubbles created from these two types of cavitation will undergo rarefaction (expansion of the bubble) and compression (reduction of the bubble) cycle changes when the ultrasound waves pass through them, but the end of each bubble will be 2 different. During the transient cavitation, the bubble will grow in volume after one or more cycles until a critical size is achieved, at which point the bubble will implode into itself. One of the most common theories says that a "hot-spot" will be formed and this "point" could reach temperatures up to 5000°K (8500°F or 4700°C) and pressures of several thousand atmospheres for a duration of microseconds before the
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