Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

“…Research studies indicated that US offers notable benefits in the areas of refrigerated storage ( Zheng and Sun, 2006 ), during meat thawing ( Miles et al, 1999 ), salt cured meat ( Cárcel et al, 2007 ), cooked processing ( Chemat et al, 2011 ), improved microbiological quality ( Caraveo et al, 2015 ), improved sous vide processing ( Lee et al, 2023b ), and tenderizing ( Peña-González et al, 2017 ). The application of US in meat aging is prevalent because of its substantial effect on cavitation, which causes improved efficiency of mass transfer and reduced curing time ( Li et al, 2024 ). The application of US from 20–100 kHz is included as a cutting edge technology and shows great potential in terms of meat tenderization, and meat functional properties, and has the advantage of accelerating the processing time ( Inguglia et al, 2018 ).…”

“…The application of US from 20–100 kHz is included as a cutting edge technology and shows great potential in terms of meat tenderization, and meat functional properties, and has the advantage of accelerating the processing time ( Inguglia et al, 2018 ). The US is divided into high intensity/low frequency (>10 W) and low intensity/high frequency (<1 W) as per the intensities of US ( Li et al, 2024 ). US can be recognized as a nonthermal phenomenon, however, the generation of heat occurs through mechanical friction caused by mechanical vibrations during propagation, resulting in a temperature increase ranging from 1 to 10 degrees ( Zhang and Abatzoglou, 2020 ).…”