Research Advance of Application of Ultrasonic Treatment in Meat Processing

HUANG Rongqiu; ZANG Mingwu; LI Haihua; CHAI Yue; ZHAO Bing; ZHANG Shunliang; ZHANG Zheqi; ZHANG Kaihua; LI Su; WU Qianrong; LI Dan

doi:10.13386/j.issn1002-0306.2022100228

Volume 44 Issue 20

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(20): 431-439. > DOI: 10.13386/j.issn1002-0306.2022100228

HUANG Rongqiu, ZANG Mingwu, LI Haihua, et al. Research Advance of Application of Ultrasonic Treatment in Meat Processing[J]. Science and Technology of Food Industry, 2023, 44(20): 431−439. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100228.

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Research Advance of Application of Ultrasonic Treatment in Meat Processing

1.
China Meat Research Center, Beijing Academy of Food Science Center for Food Evaluation, Beijing 100068, China
2.
Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China

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Received Date: October 23, 2022
Available Online: July 27, 2023

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Abstract

Abstract

Ultrasonic treatment has been widely researched and applied in the pre-processing and thermal processing of meat and meat processed products at present. The cavitation effect, mechanical effect, and thermal effect of ultrasonic wave are considered to be the main reasons for the changes of meat quality. In this paper, the basic principle of ultrasound and the application progress in pre-treatment and thermal processing in meat processing are reviewed. The effects of ultrasonic treatment on meat tenderness, color, water holding capacity, and lipid and protein oxidation are summarized. The future prospect of its application is also proposed. In general, the physicochemical property and sensory quality of meat and meat processed products are significantly improved during ultrasound-assisted freezing, thawing, curing, and thermal processing. The paper provides a theoretical reference for the application of ultrasonic treatment in meat processing.
- ultrasonic wave,
- principle,
- application,
- pre-treatment,
- thermal processing,
- meat quality

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References

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