Food Science and Technology Vol. 7(2), pp. 11 - 15
DOI: 10.13189/fst.2019.070201
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Applications of Ultrasound in Meat Processing Technology: A Review

Evans Frimpong Boateng ^*, Mustapha Muhammad Nasiru
College of Food Science and Technology, Nanjing Agricultural University, China

ABSTRACT

In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.

KEYWORDS
Ultrasound, Cavitation, Low Intensity, High Intensity and Meat

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Evans Frimpong Boateng , Mustapha Muhammad Nasiru , "Applications of Ultrasound in Meat Processing Technology: A Review," Food Science and Technology, Vol. 7, No. 2, pp. 11 - 15, 2019. DOI: 10.13189/fst.2019.070201.

(b). APA Format:
Evans Frimpong Boateng , Mustapha Muhammad Nasiru (2019). Applications of Ultrasound in Meat Processing Technology: A Review. Food Science and Technology, 7(2), 11 - 15. DOI: 10.13189/fst.2019.070201.