The aim of this study was to investigate the tenderization effects and the changes of actomyosin content of lamb by sodium bicarbonate combined with ultrasound method. The lamb was treated with deionized water (W), sodium bicarbonate (S), deionized water with ultrasound (W+U) and sodium bicarbonate with ultrasound (S+U), with non-treatment as control group (C). The effects were characterized by the indexes of pH, cooking loss, texture, shear force, holding water capacity, tissue section and surficial microstructure, as well as the degree of actomyosin dissociation. Compared with the control, all indexes of group W+U, and S+U improved significantly. The lamb treated with S+U had the largest pH value, optimal texture parameters, obvious myofibril fragmentation and loose protein structure, contributing to the dissociation of actomyosin. Furthermore, its lowest cooking loss showed good water holding ability, and its shear value also decreased significantly. Sodium bicarbonate combined with ultrasound exhibited perfect tenderization effect, providing scientific evidence for further improving the quality of meat.
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