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| Effect of Low-Frequency and High-Intensity Ultrasonic on the Quality and Processing Properties of Meat Products: A Review |
| LIU Pengxue, LI Yuanyuan, KONG Baohua* |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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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.
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| [1] |
LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei. Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage[J]. Meat Research, 2024, 38(3): 56-63. |
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