{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T15:20:38Z","timestamp":1784733638199,"version":"3.55.0"},"reference-count":34,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2023,12,1]],"date-time":"2023-12-01T00:00:00Z","timestamp":1701388800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development funds (FEDER)","award":["GR18089"],"award-info":[{"award-number":["GR18089"]}]},{"name":"Junta de Extremadura","award":["GR18089"],"award-info":[{"award-number":["GR18089"]}]},{"name":"APC","award":["GR18089"],"award-info":[{"award-number":["GR18089"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this regard, ultrasonic parameters such as ultrasound pulse velocity (UPV) and variables related to attenuation and frequency components obtained from fast Fourier transform (FFT) were considered. For this, pulsed ultrasonic signal transducers with a frequency of 0.5 and 1.0 MHz were used. Acoustic parameters and those obtained through traditional instrumental analyses (physicochemical and texture) underwent a Pearson correlation analysis. The acoustic determinations revealed numerous significant correlations with the rest of the studied parameters. The results demonstrate that ultrasonic inspection has the ability to characterize samples with a non-destructive nature, and likewise, this methodology can be postulated as a promising predictive tool for determining quality parameters in beef loin samples.<\/jats:p>","DOI":"10.3390\/s23239564","type":"journal-article","created":{"date-parts":[[2023,12,2]],"date-time":"2023-12-02T13:45:49Z","timestamp":1701524749000},"page":"9564","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers"],"prefix":"10.3390","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2750-4132","authenticated-orcid":false,"given":"Antonio","family":"Jim\u00e9nez","sequence":"first","affiliation":[{"name":"Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3760-8795","authenticated-orcid":false,"given":"Monta\u00f1a","family":"Rufo","sequence":"additional","affiliation":[{"name":"Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jes\u00fas M.","family":"Paniagua","sequence":"additional","affiliation":[{"name":"Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9273-9723","authenticated-orcid":false,"given":"Alberto","family":"Gonz\u00e1lez-Mohino","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6951-0015","authenticated-orcid":false,"given":"Teresa","family":"Antequera","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0095-5785","authenticated-orcid":false,"given":"Trinidad","family":"Perez-Palacios","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s\/n, 10003 C\u00e1ceres, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1007\/s10806-019-09760-9","article-title":"The Political Economy of Meat","volume":"32","year":"2019","journal-title":"J. Agric. Environ. Ethics"},{"key":"ref_2","unstructured":"Biswas, A.K., and Mandal, P.K. (2020). Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies, Academic Press."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"755","DOI":"10.1080\/10408398.2014.954282","article-title":"Applications of Emerging Imaging Techniques for Meat Quality and Safety Detection and Evaluation: A Review","volume":"57","author":"Xiong","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Wu, X., Liang, X., Wang, Y., Wu, B., and Sun, J. (2022). Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review. Foods, 11.","DOI":"10.3390\/foods11223713"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Gallo, M., Ferrara, L., and Naviglio, D. (2018). Application of Ultrasound in Food Science and Technology: A Perspective. Foods, 7.","DOI":"10.3390\/foods7100164"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1007\/s13197-011-0286-3","article-title":"Nondestructive Methods for Quality Evaluation of Livestock Products","volume":"49","author":"Narsaiah","year":"2012","journal-title":"J. Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"105293","DOI":"10.1016\/j.ultsonch.2020.105293","article-title":"Advances in Application of Ultrasound in Food Processing: A Review","volume":"70","author":"Bhargava","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2603","DOI":"10.1007\/s00217-022-04073-0","article-title":"Dry-Cured Loin Characterization by Ultrasound Physicochemical and Sensory Parameters","volume":"248","author":"Rufo","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"110795","DOI":"10.1016\/j.jfoodeng.2021.110795","article-title":"Ultrasound Parameters Used to Characterize Iberian Fresh Pork Loins of Different Feeding Systems","volume":"314","author":"Rufo","year":"2022","journal-title":"J. Food Eng."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"943","DOI":"10.3813\/AAA.919375","article-title":"Changes of Ultrasonic Parameters as a Tool to Determine the Influence of Cooking in Pork Loin Samples","volume":"105","author":"Rufo","year":"2019","journal-title":"Acta Acust. United Acust."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"110481","DOI":"10.1016\/j.jfoodeng.2021.110481","article-title":"V Use of Air-Coupled Ultrasound for the Non-Invasive Characterization of the Textural Properties of Pork Burger Patties","volume":"297","author":"Contreras","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"109275","DOI":"10.1016\/j.meatsci.2023.109275","article-title":"Monitoring Physicochemical Modifications in Beef Steaks during Dry Salting Using Contact and Non-Contact Ultrasonic Techniques","volume":"204","author":"Benedito","year":"2023","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"032003","DOI":"10.1121\/2.0001089","article-title":"A New Method to Assess the Ultrasonic Attenuation in Samples with Non-Distinguishable Echoes","volume":"38","author":"Rufo","year":"2019","journal-title":"Proc. Meet. Acoust."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/0041-624X(86)90080-6","article-title":"Attenuation of Ultrasound in Post Rigor Bovine Skeletal Muscle","volume":"24","author":"Shore","year":"1986","journal-title":"Ultrasonics"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Abdul Halim, M.H., Buniyamin, N., Mohd Shari, M.A., and Abu Kassim, R. (2012, January 5\u20136). Ultrasound Velocity to Measure Beef, Chicken and Fish Fillet Fat Content. Proceedings of the 2012 IEEE Student Conference on Research and Development (SCOReD), Pulau Pinang, Malaysia.","DOI":"10.1109\/SCOReD.2012.6518610"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.meatsci.2010.12.002","article-title":"Ultrasound Velocity and Attenuation of Porcine Soft Tissues with Respect to Structure and Composition: I. Muscle","volume":"88","author":"Koch","year":"2011","journal-title":"Meat Sci."},{"key":"ref_17","unstructured":"Billmeyer, F.W., and Saltzman, M. (1981). Principles of Color Technology, John Wiley & Sons. [2nd ed.]."},{"key":"ref_18","unstructured":"AOAC (2000). Official Methods of Analysis, AOAC."},{"key":"ref_19","first-page":"497","article-title":"A Simple Method for the Isolation and Purification of Total Lipides from Animal Tissues; A Rapid Method of Total Lipid Extraction and Purification","volume":"226","author":"Folch","year":"1957","journal-title":"Can. J. Biochem. Physiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"110882","DOI":"10.1016\/j.lwt.2021.110882","article-title":"Correlation Analysis between Acoustic and Sensory Technique Data for Cooked Pork Loin Samples","volume":"141","author":"Rufo","year":"2021","journal-title":"LWT"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"3018678","DOI":"10.2113\/2022\/3018678","article-title":"Temperature-Dependent Wave Velocities of Heavy Oil-Saturated Rocks","volume":"2021","author":"Qi","year":"2021","journal-title":"Lithosphere"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"e2019JB019317","DOI":"10.1029\/2019JB019317","article-title":"Temperature Effect on the Velocity-porosity Relationship in Rocks","volume":"126","author":"Qi","year":"2021","journal-title":"J. Geophys. Res. Solid Earth"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"3084","DOI":"10.2527\/jas.2009-2683","article-title":"Mapping of Intramuscular Tenderness and Muscle Fiber Orientation of Muscles in the Beef Round","volume":"88","author":"Senaratne","year":"2010","journal-title":"J. Anim. Sci."},{"key":"ref_24","unstructured":"Kinsler, L.E., Frey, A.R., Coppens, A.B., and Sanders, J.V. (1999). Fundamentals of Acoustics, John Wiley & Sons."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"107491","DOI":"10.1016\/j.foodcont.2020.107491","article-title":"Correlations between the Levels of the Bioactive Compounds and Quality Traits in Beef Loin and Round during Cold Storage","volume":"120","author":"Kim","year":"2021","journal-title":"Food Control"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"012063","DOI":"10.1088\/1755-1315\/85\/1\/012063","article-title":"A Comparison between Warner-Bratzler Shear Force Measurement and Texture Profile Analysis of Meat and Meat Products: A Review","volume":"85","year":"2017","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1435","DOI":"10.5713\/ab.22.0451","article-title":"Prediction of Tenderness in Bovine Longissimus Thoracis et Lumborum Muscles Using Raman Spectroscopy","volume":"36","author":"Coria","year":"2023","journal-title":"Anim. Biosci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1016\/j.meatsci.2015.06.001","article-title":"Nutrient Database Improvement Project: Separable Components and Proximate Composition of Raw and Cooked Retail Cuts from the Beef Loin and Round","volume":"110","author":"Acheson","year":"2015","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"108237","DOI":"10.1016\/j.apacoust.2021.108237","article-title":"Analysis of the Simultaneous Measurement of Acoustic Phase Velocity and Stress-Strain Relationship in Beef: An Approach to Young\u2019s Modulus","volume":"182","year":"2021","journal-title":"Appl. Acoust."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/0041-624X(79)90054-4","article-title":"Attenuation of Ultrasound in Skeletal Muscle","volume":"17","author":"Nassiri","year":"1979","journal-title":"Ultrasonics"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"778369","DOI":"10.3389\/fnut.2021.778369","article-title":"Heterogeneity in Meat Food Groups Can Meaningfully Alter Population-Level Intake Estimates of Red Meat and Poultry","volume":"8","author":"Herrick","year":"2021","journal-title":"Front. Nutr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1002\/nbm.1463","article-title":"Repeatability of DTI-Based Skeletal Muscle Fiber Tracking","volume":"23","author":"Heemskerk","year":"2010","journal-title":"NMR Biomed."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Chavan, P., Sharma, P., Sharma, S.R., Mittal, T.C., and Jaiswal, A.K. (2022). Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review. Foods, 11.","DOI":"10.3390\/foods11010122"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1016\/j.ultsonch.2016.06.035","article-title":"Ultrasound Assisted Extraction of Food and Natural Products. Mechanisms, Techniques, Combinations, Protocols and Applications. A Review","volume":"34","author":"Chemat","year":"2017","journal-title":"Ultrason. Sonochem."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/23\/23\/9564\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:36:25Z","timestamp":1760132185000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/23\/23\/9564"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,12,1]]},"references-count":34,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2023,12]]}},"alternative-id":["s23239564"],"URL":"https:\/\/doi.org\/10.3390\/s23239564","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,12,1]]}}}