title: Power ultrasound in meat processing.
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.
authors.affiliation: Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico. Electronic address: aalarcon3669@gmail.com.
authors.forename: A D
authors.initials: AD
authors.lastname: Alarcon-Rojo
authors.affiliation: 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.
authors.forename: H
authors.initials: H
authors.lastname: Janacua
authors.affiliation: Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico. Electronic address: jfigueroa@uach.mx.
authors.forename: J C
authors.initials: JC
authors.lastname: Rodriguez
authors.affiliation: Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK. Electronic address: apx122@coventry.ac.uk.
authors.forename: L
authors.initials: L
authors.lastname: Paniwnyk
authors.affiliation: Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK. Electronic address: apx077@coventry.ac.uk.
authors.forename: T J
authors.initials: TJ
authors.lastname: Mason
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D019220:High-Energy Shock Waves; D006801:Humans; D008460:Meat / Q000592:standards; D014465:Ultrasonics
keywords: Emerging technologies; High power ultrasound; Mass transfer; Meat processing; Meat quality; Ultrasound