Pork |
1MHz, 150w and 25kHz, 500w for 40 minutes |
The application of ultrasound and actinidia decreased the shear force. |
Jørgensen et al. (2008)Jørgensen, A. S., Christensen, M., & Ertbjerg, P. (2008). Marination with kiwifruit powder followed by power ultrasound tenderizes porcine M. biceps femoris. In International Conference of Meat Science and Technology 2008. International Congress of Meat Science and Technology (ICoMST). Amsterdam: Elsevier.
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Bovine |
2 W cm-2, 5 kHz, 120 seconds |
Reduced shear force and decreased rigor mortis time |
Stadnik et al. (2008)Stadnik, J., Dolatowski, Z. J., & Baranowska, H. M. (2008). Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing. Lebensmittel-Wissenschaft + Technologie, 41(10), 2151-2158. http://dx.doi.org/10.1016/j.lwt.2007.12.003. http://dx.doi.org/10.1016/j.lwt.2007.12....
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Pork |
40 kHz; 37.5 W/dm3
|
Increased penetration of salt into meat |
Ozuna et al. (2013)Ozuna, C., Puig, A., García-Pérez, J. V., Mulet, A., & Cárcel, J. A. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 119(1), 84-93. http://dx.doi.org/10.1016/j.jfoodeng.2013.05.016. http://dx.doi.org/10.1016/j.jfoodeng.201...
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Pork |
0.2 Wcm-2 and 0.4 W cm-2, 25 kHz |
Decreased freezing time without physicochemical changes |
Gambuteanu & Petru (2013)Gambuteanu, C., & Petru, A. (2013). Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork longissimus dorsi. AUDJG Food Technology, 37, 98-107.
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Pork |
0, 40, 56, 72 W/cm-2, 34–40 kHz, (2, 4, 6 hours) |
Better dough exchange in salting without modifying sensory atributes |
McDonnell et al. (2014)McDonnell, C. K., Allen, P., Morin, C., & Lyng, J. G. (2014). The effect of ultrasonic salting on protein and water–protein interactions in meat. Food Chemistry, 147, 245-251. http://dx.doi.org/10.1016/j.foodchem.2013.09.125. PMid:24206713. http://dx.doi.org/10.1016/j.foodchem.201...
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Chicken |
300 W, 40 kHz on time (10, 20, 30 and 40 minutes) |
After 10 minutes of ultrasound, the hardness decreased, improving the texture. |
Li et al. (2015)Li, K., Kang, Z. L., Zou, Y. F., Xu, X. L., & Zhou, G. H. (2015). Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology, 52(5), 2622-2633. http://dx.doi.org/10.1007/s13197-014-1356-0. PMid:25892760. http://dx.doi.org/10.1007/s13197-014-135...
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Pork |
54.9 W cm2, 20 kHz in time (90 and 120 minutes) |
In 90 minutes of ultrasound there was a better mass exchange with the brine, after 120 minutes the water holding capacity decreased. |
Ojha et al. (2016)Ojha, K. S., Keenan, D. F., Bright, A., Kerry, J. P., & Tiwari, B. K. (2016). Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat. Food Science and Technology (Campinas), 51, 37-45. https://doi.org/10.1111/ijfs.13001. https://doi.org/10.1111/ijfs.13001...
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Pork |
2200 W, 15 kHz on time (0, 0.5, 1, 2, 3, 4 and 6 minutes) |
After 6 minutes of treatment there was a decrease in hardness |
Yeung & Huang (2017)Yeung, C. K., & Huang, S. C. (2017). Effects of ultrasound pretreatment and ageing processing on quality and tenderness of pork loin. Journal of Food and Nutrition Research, 5(11), 809-816. http://dx.doi.org/10.12691/jfnr-5-11-3. http://dx.doi.org/10.12691/jfnr-5-11-3...
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Bovine |
11 W cm2 40 kHz in time (0, 40, 60 and 80 minutes) |
The application of ultrasound (from 40 minutes) on the seventh day of storage improved the tenderness of both muscles |
Gonzalez-Gonzalez et al. (2020)Gonzalez-Gonzalez, L., Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Garcia-Galicia, I. A., Huerta-Jimenez, M., & Paniwnyk, L. (2020). Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis. Meat Science, 160, 107963. http://dx.doi.org/10.1016/j.meatsci.2019.107963. PMid:31693966. http://dx.doi.org/10.1016/j.meatsci.2019...
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