Abstract：Ultrasound, a new type of green food processing technology, is advantageous in shortening the processing time, reducing the production cost and improving the quality of meat and meat products, and has attracted widespread attention for its application in the meat and meat products industry. This paper reviews the effects and mechanisms of ultrasound on physiochemical properties (tenderness, water retention capacity, color, oxidation stability and pH value) of meat and meat products. In addition, it also summarizes the effects and mechanisms of ultrasonic on the salting, freezing and thawing and sterilization of meat products. We hope that this paper can provide a theoretical basis for the application of ultrasound in the processing of meat and meat products.
2020, Vol. 34 
