Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism

Abstract

Tenderness is a key quality attribute that significantly influences consumer satisfaction with meat. However, traditional and single tenderization methods present certain limitations in current meat production industry. This study aimed to investigate the combined effects of ginger extract, ultrasound, and calcium lactate on the tenderness of pork and to explore the underlying tenderization mechanism. The optimal condition for combined treatment was 7 g/100 mL ginger extract, 0.03 g/mL calcium lactate and 30 min of ultrasound treatment. Under these conditions, compared to untreated pork, the shear force of tenderized pork decreased by 50.2 %, the myofibrillar fragmentation index increased by 38.0 %, and water holding capacity improved. Significant muscle fiber damage was observed, with clear gaps between the fibers. Notable muscle fiber damage was observed, with significant gaps between fibers. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed the degradation of high molecular proteins into lower molecular fragments in the tenderized pork. Further characterization of secondary structure of myofibrillar proteins revealed that the proteins underwent unwinding, unfolding, and stretching during treatment. These findings suggest that the combined treatment disrupted the integrity of muscle fibers and altered the spatial structure of myofibrillar proteins, leading to lower molecular and a more loosened structure. Therefore, the combination of ginger extract with calcium lactate and ultrasound treatment holds significant potential for improving meat quality.