Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

ABSTRACT

Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This technology has been studied in meat salting, as well as in products such as bacon, sausage, cooked ham, salami and bologna. The water holding capacity, color and instrumental texture and sensory acceptance of these products can be improved with the introduction of this technology. Thus, the objective of this review is to present an overview of the effects of ultrasound on the physicochemical and sensory properties of meat and meat products.

KEYWORDS:

• Cavitation
• water holding capacity
• instrumental texture
• sensory acceptance

Acknowledgments

Mirian Pateiro, Jose M. Lorenzo and Andrea Carla da Silva Barretto are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Marcio A. R. Sanches thanks the National Council for the Improvement of Higher Education (CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for their financial support.

Disclosure statement

No potential conflict of interest was reported by the author(s).