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- W2891340788 endingPage "382" @default.
- W2891340788 startingPage "369" @default.
- W2891340788 abstract "High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms. It is also an alternative to traditional meat ageing methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatment on the conservation and modification of processed meat foods. Finally, the ultrasound application parameters must be deep explored and established before the method can be scaled to industrial levels." @default.
- W2891340788 created "2018-09-27" @default.
- W2891340788 creator A5005537694 @default.
- W2891340788 creator A5026005631 @default.
- W2891340788 creator A5061446691 @default.
- W2891340788 creator A5074164771 @default.
- W2891340788 date "2019-07-01" @default.
- W2891340788 modified "2023-10-17" @default.
- W2891340788 title "Ultrasound and meat quality: A review" @default.
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