Power ultrasound in meat processing

A.D. Alarcón-Rojo, H. Janacua, J.C. Rodríguez, Larysa Paniwnyk, Timothy J. Mason

Research output: Contribution to journalArticlepeer-review

168 Citations (Scopus)
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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, color, 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 sterilization of equipment surfaces.
Original languageEnglish
Pages (from-to)86–93
JournalMeat Science
Publication statusPublished - 2015

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science, [107, 2015] DOI: 10.1016/j.meatsci.2015.04.015.

© 2015, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/


  • ultrasound
  • high power ultrasound
  • emerging technologies
  • meat quality
  • mass transfer
  • meat processing


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