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Meat Sci. 2015 Sep;107:86-93. doi: 10.1016/j.meatsci.2015.04.015. Epub 2015 May 2.

Power ultrasound in meat processing.

Author information

1
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico. Electronic address: aalarcon3669@gmail.com.
2
Departamento de Ciencias Veterinarias, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Henri Dunant 4016, Ciudad Juárez 32310, Mexico. Electronic address: hector.janacua@uacj.mx.
3
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico. Electronic address: jfigueroa@uach.mx.
4
Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK. Electronic address: apx122@coventry.ac.uk.
5
Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK. Electronic address: apx077@coventry.ac.uk.

Abstract

Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces.

KEYWORDS:

Emerging technologies; High power ultrasound; Mass transfer; Meat processing; Meat quality; Ultrasound

PMID:
25974043
DOI:
10.1016/j.meatsci.2015.04.015
[Indexed for MEDLINE]

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