Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Inguglia, Elena S.; Granato, Daniel; Kerry, Joseph P.; Tiwari, Brijesh K.; Burgess, Catherine M.

doi:10.3390/app11010117

Cited by 14 publications

(13 citation statements)

References 56 publications

(87 reference statements)

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“…The quality of food is significantly influenced by its texture, and research has demonstrated that TS can enhance the texture of food items [ 68 ]. In a study conducted by Peña-Gonzalez et al [ 69 ], beef was subjected to ultrasound treatment with a frequency of 40 kHz and intensity of 11 W/cm 2 for 60 min after being stored for 0, 7, or 14 days.…”

Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…Bacterial growth has been reported to increase in pork with a higher porosity following ultrasound treatment. Higher porosity Journal of Poultry Science, 60, jpsa.2023027 (2023) promotes oxygen and nutrient transport to the cells, which influences the growth of bacteria [30]. In this study, the rate of bacterial growth did not differ significantly between SAEW-treated or untreated samples (Table 3), although it correlated positively with porosity.…”

mentioning

confidence: 56%

Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs

Kartikawati,

Kitamura,

Kokawa

et al. 2023

J. Poult. Sci.

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Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.

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“…Various methods of curing have been examined to ascertain their impact on different quality parameters. Vacuum tumbling curing results in reduced oxidation of proteins and lipids, increased α-helix structure, and developed meat products' sensory characteristics [16]. Ultrasonic brining leads to a decreasing sodium level and an E. coli infection during meat processing [17].…”

Section: Brine Curingmentioning

confidence: 99%

A comparative analysis of traditional meat processing methods

Dissanayake,

Rifky,

Nurmukhamedov

et al. 2024

E3S Web Conf.

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This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.

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Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Cited by 14 publications

References 56 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs

A comparative analysis of traditional meat processing methods

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