Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days). The 10 min sonication did not have influence on AI, TI, and h/H indexes compared with C sample. However, we observed healthy improvements of AI (P < 0.05), TI (P < 0.01), h/H (P < 0.001), and PI (P < 0.001) indexes in W sample. Nevertheless, U10 fermented beef showed the lowest redness parameter in 93 day of ripening. The processes of lipid oxidation were found to be accelerated by the US treatment, however only after 31 days of ripening.

将有机牛肉在海盐（C）或酸乳清（W）中进行干发酵。为了测试超声效果，将W样品在超声浴中进行超声处理（U10）（10分钟，40 kHz，480 W）。超声处理对脂肪酸（FA）组成（％）和动脉粥样硬化性，血栓形成性，降胆固醇/高胆固醇血症，过氧化性指数（分别为AI，TI，h / H和PI），硫代巴比妥酸反应性物质（TBARS）值和在成熟期（31、62和93天）内研究了颜色参数。与C样品相比，超声处理10分钟对AI，TI和h / H指数没有影响。但是，我们观察到W样本中AI（P <0.05），TI（P <0.01），h / H（P <0.001）和PI（P <0.001）指数的健康改善。尽管如此，U10发酵牛肉在成熟的93天中显示最低的发红参数。发现通过US处理可加速脂质氧化过程，但仅在成熟31天后即可。