Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat

This work aims to evaluate the application of ultrasound and marinate with extract acerola (Malpighia emarginata) residue on tenderness lipid oxidation meat pork. Samples loin (Longissimus dorsi) containing approximately 90 g, 10 cm long, 5 wide, 2 high were extracted from pig carcass. The samples coded randomly allocated under a factorial scheme (with without antioxidant extract) x 3 (ultrasonic bath times 0, 5, minutes); each treatment had four replicates. final volume was adjusted distilled water, ensuring 200 mg gallic acid equivalents per kilo meat. Then, placed in ultrasonic at fixed frequency 170 W, 35 kHz. During application, temperature maintained °C ice/ice water addition when necessary. acerola´s showed significant effect (P < 0.05) Cohesiveness lesser extent before rupture. With modification microstructure meat, there decrease elasticity. (170 kHz) (5 minutes) combined marinating natural acerolas improves meat's quality characteristics, decreasing hardness chewiness.