Modification of Food Systems by Ultrasound

Table 2

Studies of ultrasound aimed to improve of meat quality.

Meat	Purpose	Conditions	References
Steers meat; (longissimus lumborum and semitendinosus)	Impact on the ageing of meat and characteristics quality	24 kHz and 12 W cm^−2 for 240 s	Jayasooriya et al. [20]
Beef; (semimembranosus)	Influence of ultrasound in pH of meat, its color, and shear force	45 kHz and 2 W cm^−2 for 2 min	Stadnik and Dolatowski [21]
Beef; (semitendinosus)	Effects on meat quality and connective tissue collagen	40 kHz, 1500 W for 10, 20, 30, 40, 50, or 60 min	Chang et al. [22]
Poultry; (breast)	Influence of ultrasound together with either a protease inhibitors cocktail	24 kHz, 12 W cm^−2 for 4 min after 7 d of storage	Xiong et al. [23]
Holstein bulls (longissimus lumborum)	To develop a novel process for improving meat tenderness	20 kHz, 100 and 300 W for 10, 20, and 30 min	Barekat and Soltanizadeh [24]