Abstract：Cavitating, machining and dispersing of ultrasound are very useful in meat processing, such as improving infiltrating speed of solute, tenderizing meat products and thawing. In the paper, the mechanism and advanced research of ultrasound curing, ultrasound tenderizing and ultrasound thawing are reviewed.
管俊峰；李瑞成. 超声波技术在肉品加工中的研究进展[J]. 肉类研究, 2010, 24(7): 82-85.
GUAN Junfeng;LI Ruicheng. Advances of Research of the Ultrasound Technique Applied in Meat Processing. Meat Research, 2010, 24(7): 82-85.
2010, Vol. 24 
