The DOI matches its Crossref record; 79 of the 79 references it cites were found in a registry or an index.
Ultrasound and meat quality: A review
Open accessAbstract
High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms. It is also an alternative to traditional meat ageing methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatment on the conservation and modification of processed meat foods. Finally, the ultrasound application parameters must be deep explored and established before the method can be scaled to industrial levels.
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Cites
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Cited by
Advances in application of ultrasound in food processing: A review
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105293 · Cited by 796
Sonication, a potential technique for extraction of phytoconstituents: a systematic review
Ranjha, M. M. A. N., Irfan, S., Lorenzo, J. M., Shafique, B., Kanwal, R., Pateiro, M., Arshad, R. N., Wang, L., Nayik, G. A., Roobab, U., et al. (2021) · Processes · doi:10.3390/pr9081406 · Cited by 158
Cheng, J., Wang, H., & Sun, D. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12889 · Cited by 86
Metadata
- Authors
- Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Reyes-Villagrana, R., Huerta-Jiménez, M., & Garcia-Galicia, I. A.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2019-07
- Volume
- 55
- Pages
- 369-382
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2891340788
- Cited by
- 328
- References
- 79
- FWCI
- 22.34
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Reyes-Villagrana, R., Huerta-Jiménez, M., & Garcia-Galicia, I. A. (2019). Ultrasound and meat quality: A review. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2018.09.016
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
