“…We speculated that the high concentration of umami-related compounds such as glutamic, glycine, and alanine affected higher umami intensity in cooked meat due to HIU application. To our best knowledge, only one study has reported lower glutamic, glycine, and alanine content corresponding to increasing ultrasound levels (0, 200, 300, 400 W) in yak semitendinosus muscle (Bao et al, 2022). The majority of studies have observed positive sensory effects in spite of the difficulty in analyzing different experiments due to differences in frequency, intensity, and time combinations used in sonicated treatments of meat.…”