Jian Zhang, Fidel Toldrá, Dacheng Kang, Lei Zhou, Jingyu Wang, Wangang Zhang, Yonghong Hu
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引用次数: 0
Abstract
Ultrasound is regarded as an effective and promising non-thermal technology, and it is increasingly investigated in recent years in the meat field in order to speed up the processing or improve the quality properties. This review comprehensively summarizes the contributions of ultrasonic application in seven aspects (curing, tenderization, emulsification, freezing, thawing, sterilization and flavor) in the processing of meat and/or its products, discussing the different types of application with some examples, and deeply explaining the involved mechanisms. Ultrasound-triggered cavitation effect is confirmed to be a pretty important reason for the promotion of processing efficiency and quality attributes of meat and/or its products. The present work will provide an in-depth systematic review on the knowledge of ultrasonic technology for a better understanding of the positive aspects of the application of such technology in the meat field.
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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