Meat products for elderly people are high in sodium content and hardness. Thus, the aim of this study is to explore how ultrasound-assisted low-sodium salting improves meat quality and determine the conditions that result in meat tenderness ideal for people aged 65–74 years. The ultrasound-assisted treatment of bovine hip muscle with non-sodium salt (CaCl2 and C6H10CaO6) was adopted, followed by sous vide (SV) cooking (65 ℃ for 8–12 h). Results showed that ultrasound-assisted low-sodium salt curing can considerably reduce the shear force and hardness of beef (P < 0.05), promote the diffusion of Na+ (P < 0.05), and increase water content (P < 0.05), consistent with the water mobility results of low-field nuclear magnetic resonance. The tenderized effects were examined by Raman spectroscopy, which showed that the ordered α-helix and β-fold contents of the meat proteins decreased, and disordered β-turn and random coil contents increased after heat treatment with ultrasound-assisted low-sodium salt curing. Scanning electron microscopy revealed that the degree of muscle fiber destruction by ultrasound-assisted low-sodium salt curing combined with heat treatment was higher than that observed after traditional cooking with high amounts of sodium. With regard to tenderness, beef marinated with ultrasound-assisted C6H10CaO6 and subjected for 10 h was preferred by people aged 65–74 years. Ultrasound-assisted low-sodium salt curing can improvements on simultaneously reduce the sodium content and enhance the tenderness of meat products for elderly people, and provides an ultrasonic scheme for meat processing using non-sodium salt.

中文翻译：

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超声波辅助低钠盐腌制改变牛肉的品质特性以进行熟成


老年人肉制品的钠含量和硬度都很高。因此，本研究的目的是探讨超声辅助低钠盐渍如何改善肉质，并确定导致 65-74 岁人群理想的肉嫩度的条件。采用非钠盐 （CaCl2 和 C6H10CaO6） 对牛臀部肌肉进行超声辅助处理，然后用真空低温 （SV） 蒸煮 （65 °C 8-12 h）。结果表明，超声辅助低钠盐腌制可显著降低牛肉的剪切力和硬度（P < 0.05），促进Na+的扩散（P < 0.05），增加含水量（P < 0.05），与低场核磁共振的水迁移率结果一致。通过拉曼光谱法检查嫩化效果，结果显示超声辅助低钠盐腌制热处理后，肉类蛋白质的有序α螺旋和 β 倍含量降低，无序的 β 圈和无规则卷曲含量增加。扫描电子显微镜显示，超声辅助低钠盐固化结合热处理对肌纤维的破坏程度高于传统高钠蒸煮后观察到的肌纤维破坏程度。在嫩度方面，65-74 岁的人群更喜欢用超声辅助 C6H10CaO6 腌制并放置 10 小时的牛肉。超声波辅助低钠盐腌制可以改善老年人肉制品的钠含量，同时提高肉制品的嫩度，并为使用无钠盐加工肉类提供超声波方案。