Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 7, Issue 2, Pages 301-319Publisher
TAYLOR & FRANCIS INC
DOI: 10.1081/JFP-120030039
Keywords
high power ultrasound; meat; tenderness
Categories
Ask authors/readers for more resources
The effect of high power ultrasound waves on physical, biochemical, and microbial properties of meat have been the subject of a great deal of interest in recent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultrasound on the following parameters are discussed: enzyme activities and efficiencies, muscle proteolysis, quality criteria such as tenderness; extraction of protein, gelation, and restructuring of meat products and germicidal properties against meat micro-organisms.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available