Meat ultrasound application

Country: 
Worldwide
Summary: 

Meat quality depends on aroma, taste, texture, appearance, and juiciness. During the traditional pickling method, the curing time (the time of diffusion of salt and pickle liquor) takes a relatively long time, otherwise, the natural diffusion to the product’s bulk is relatively difficult. The consistent quality by pickled/cured products is an expectation. Pickling has a preservative impact on meat products. The different pickling conditions within the meat product (between the product’s bulk and surface) can cause microbiological risk. The high-intensity ultrasound offers an alternative method in food preservation and is regarded as a green and promising technology. The ultrasound generates chemical, physical, or biological effects, generates acoustic cavitation in the liquid bulk, and develops changes in the material/structure of the medium. It makes the meat’s fibers light and slack. In the meat ultrasound increases the diffusion, subserves the tenderization, thereby the meat curing is more effective in quality and also in time (accelerated pickling/curing time). It is also a way of the meat aging-method, it improves the quality properties of the meat. Moreover, the high energy ultrasound can improve the microorganism-reduction effect in the meat too.

Rating: 
0
No votes yet
Stakeholder: 
Industry & Retail
Type: 
Technological
GAIN: 
GAIN I
GAIN II
Involved People: 
Campden BRI Hungary