Power ultrasound in meat processing. (September 2015)

• Record Type: Journal Article
• Authors: Alarcon-Rojo, A.D.; Janacua, H.; Rodriguez, J.C.; Paniwnyk, L.; Mason, T.J.
• Is Part Of: Meat science. Volume 107(2015:Sep.)
• Page Start: 86
• Page End: 93
• Publication Date: 2015-09
• Subjects: Ultrasound -- High power ultrasound -- Emerging technologies -- Meat quality -- Mass transfer -- Meat processing; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.04.015
• Languages: English
• ISSNs: 0309-1740

Abstract

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.