Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C.

Background: The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated.

Results: The ultrasound-treated meat showed higher (P < 0.