In this research, we evaluated the effects of different frequencies (25 and 45 kHz) and times (15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural properties of Oaxaca cheese. When HIU was applied for 15 min, the cheese melting time was reduced by up to 23.4 s compared to the control. The cheeses produced with ultrasonicated milk at 45 kHz presented larger melting and exudate areas. They were softer, but consumer acceptability was lower. Frequencies of 25 and 45 kHz (15 or 30 min) reduced the temperature of the solid–liquid transition by 1.9–3.6 °C and 0.6–1.8 °C, respectively, compared to controls. Consequently, the melting time in ultrasonicated cheese was significantly reduced. The strands were perfectly aligned and well organized in the direction of stretching with 25 kHz ultrasonication. In addition, these cheeses were more consistent, chewy, and rubbery. Consequently, they were preferred and more accepted in flavor, aroma, and texture, with high general acceptability. HIU is a promising technology to improve the textural and rheological properties of Oaxaca cheese made with raw milk, as HIU produced cheeses with better sensory acceptability by consumers and with a high melting capacity and thread formation.

The social stress due to regrouping and hierarchy establishment in cattle in the transition from rangeland to feedlots may cause considerable losses in beef production due to aggressive interactions. This study determined the effect of the premortem social ranks of bovines in the transition from rangelands to fattening pens on beef quality. The behavior of 20 heifers was evaluated in three premortem stages: 72 h after transportation, after 6 weeks of fattening, and while waiting at the slaughterhouse. Heifers were classified as dominant (D) or subordinate (S) based on ethograms. The principal component analysis revealed a strong relationship between social rank and beef color (L*, a*, b*, chroma, HUE, and ΔE), pH, and water holding capacity. The linear discriminant analysis of the beef quality variables classified the animals in one of four social ranks (dominant, change to subordinate, subordinate, change to dominant) with 95% precision. pH 45 (−9.163), drip 0 d (−3.917), final chroma (1.773), and ΔE (1.646) obtained high coefficients that determined the separation among the classes. Color variables like ΔE (p = 0.049) and chroma 0 d (p = 0.053) showed significant differences between the D and S animals in the MANOVA. Reactivity in dominants tended to negatively impact beef quality, affecting its color and pH. These findings contribute to a better understanding of how social dynamics impact beef quality during the transition period.