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A Review on the Effect of Ultrasonic-Assisted Curing on the Quality of Meat Products

Yongzheng Hu, Suvaluk Asavasanti, Roungdao Klinjapo, Watanya Chaisayan, Patchanee Yasurin, Nicharee Wisuthiphaet, Qiuxia Shen

Abstract


Meat products can deteriorate during storage posing a threat to human health due to the action of microorganisms and enzymes. Curing is widely used as a preservation method that can extend shelf life, improve product quality, and impart flavor. In industrial production, business operators seek to enhance the curing efficiency of their products, while consumers expect stable product quality. These demands have prompted the exploration of efficient solutions for curing. Ultrasound technology has attracted widespread attention as a new nonthermal food processing technology due to its potential for reducing processing time, improving meat product quality, and lowering costs. Numerous studies have shown that ultrasound treatment can effectively enhance curing efficiency and improve meat product quality through cavitation effects, mechanical effects, and thermal effects. The basic principles of ultrasound technology and the impacts and mechanisms of ultrasound-assisted curing techniques on curing efficiency and quality in meat products are discussed. This review aims to provide a valuable theoretical foundation for the application of ultrasound technology to address the health risks and costs caused by slow curing efficiency and unstable product quality.

Keywords



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DOI: 10.14416/j.asep.2024.11.006

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