Power ultrasound in meat processing

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

Research output: Contribution to journal › Article

67 Citations (Scopus)
201 Downloads (Pure)

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, 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
Volume107
DOIs
Publication statusPublished - 2015

Fingerprint

curing (food products)
sanitizing
marinating
tenderizing
meat processing
livestock and meat industry
freeze-thaw cycles
agricultural industry
cooking quality
mass transfer
food processing
Meat
functional properties
cooking
shelf life
texture
Cooking
meat
color
energy

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/

Keywords

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

Cite this

Alarcón-Rojo, A. D., Janacua, H., Rodríguez, J. C., Paniwnyk, L., & Mason, T. J. (2015). Power ultrasound in meat processing. Meat Science, 107, 86–93. https://doi.org/10.1016/j.meatsci.2015.04.015

Power ultrasound in meat processing. / Alarcón-Rojo, A.D.; Janacua, H.; Rodríguez, J.C.; Paniwnyk, Larysa; Mason, Timothy J.

In: Meat Science, Vol. 107, 2015, p. 86–93.

Research output: Contribution to journal › Article

Alarcón-Rojo, AD, Janacua, H, Rodríguez, JC, Paniwnyk, L & Mason, TJ 2015, 'Power ultrasound in meat processing' Meat Science, vol. 107, pp. 86–93. https://doi.org/10.1016/j.meatsci.2015.04.015
Alarcón-Rojo AD, Janacua H, Rodríguez JC, Paniwnyk L, Mason TJ. Power ultrasound in meat processing. Meat Science. 2015;107:86–93. https://doi.org/10.1016/j.meatsci.2015.04.015
Alarcón-Rojo, A.D. ; Janacua, H. ; Rodríguez, J.C. ; Paniwnyk, Larysa ; Mason, Timothy J. / Power ultrasound in meat processing. In: Meat Science. 2015 ; Vol. 107. pp. 86–93.
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