• Ultrasonic treatment can improve dry-cured yak meat tenderness. • Ultrasonic treatment accelerated lipid oxidation. • Ultrasonic treatment had no effect on the TVB-N content. • Ultrasonic treatment could significantly increase the essential FAA (EFAA). • SFA content significantly increased with the increase of ultrasonic power.

• Water holding capacity was increased from 3 d in both yak and cattle. • Cattle showed richer water holding capacity than yak. • Postmortem aging significantly affected muscle protein oxidation and denaturation. • The myofibrillar proteins were degraded during postmortem aging. • Protein-related properties would affect water holding capacity in postmortem muscle.

In this study, low-fat beef patties were prepared by replacing different proportions of beef fat (0, 25, 50, 75, and 100%) with ultra-high pressure-assisted cowhide gelatin. The quality characteristics, lipid oxidation, protein oxidation, and fatty acid profile of beef patties during cold storage at 4 ℃ (0, 7, 14, 21, and 28 days) were evaluated. The results showed that the addition of cowhide gelatin increased the protein content and reduced the fat content of beef patties. The saturated fatty acid (SFA) content of beef patties significantly reduced and the polyunsaturated fatty acid (PUFA) content significantly increased with the increase in the replacement ratio. Especially, the 100% substitution group had the highest PUFA content; the SFA content and the n-6/n-3 ratio could be reduced by about 56% and 31%, respectively. During the cold storage period, the moisture content of beef patties increased significantly, while the cooking loss was the opposite, with the increase in the fat replacement rate. The L* and a* values of raw patties prepared with gelatin were significantly higher than those in the control group. Furthermore, adding cowhide gelatin significantly reduced the thiobarbituric acid, peroxide, and carbonyl contents of patties, but increased their total sulfhydryl content throughout the refrigeration period. Thus, it was concluded that cowhide-based gelatin was a promising alternative to replace beef fat in low-fat beef patties.

This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage during cold storage at 4 °C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV < 1); however, high OAV (OAV > 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels.

This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.