Paper Title
Applications of Ultrasound in Meat Industry
Abstract
Ultrasound is an innovative and green technology that has attracted attention for its contribution to environmental
sustainability. Ultrasound offers an advantage in terms of productivity, performance and quality of processed foods. The
ultrasound technique with the most potential for applications in the meat industry is power ultrasound, which could be an
enabling technology for the production of safe, high-quality meat products. The benefits of using ultrasound in this context
are not clear, mainly because the research is limited. This review presents an overview of the progress that has been made on
the use of ultrasound for applications in the meat industry. Emphasis is placed on the effects on quality and technological
properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial
inhibition. It can be concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates
maturation and mass transfer, reduces cooking energy and increases shelf life of meat without affecting other quality
properties.
Index terms- Antimicrobial, emerging technologies, mass transfer, meat, ultrasound, tenderisation.