Abstract：Low-frequency and high-intensity ultrasonic has a wide range of applications in agriculture. In food processing,
it is an emerging technology with the potential to shorten the processing time without damaging the quality of foods. In this
review, the principle of low-frequency and high-intensity ultrasonic is outlined with focus on its influences on the quality
(tenderness and aging) and processing properties (cooking, brining, sterilization, freezing and thawing). Some negative
effects of low-frequency and high-intensity ultrasonic on meat products are also described. In a word, this technology may
play a great role in the field of meat processing.
刘鹏雪，李媛媛，孔保华. 功率超声波技术对肉品品质及加工特性的影响研究进展[J]. 肉类研究, 2016, 30(11): 37-42.
LIU Pengxue, LI Yuanyuan, KONG Baohua. Effect of Low-Frequency and High-Intensity Ultrasonic on the Quality and Processing Properties of Meat Products: A Review. Meat Research, 2016, 30(11): 37-42.
