| | Meat | Effect | Conditions | References |
| Beef
(longissimus and pectoralis) | Ultrasound-assisted cooking for improving cooking time, moisture retention capacity, and energy efficiency | 20 kHz, 1,000 W | Pohlman et al. [53] | Pork
(longissimus dorsi) | Influence of ultrasound on the mass transfer process during meat brining depended on the intensity applied | 20 kHz, 450 W | Cárcel et al. [66] | Pork
(longissimus dorsi) | Ultrasound-assisted meat curing obtained better distribution of the brine, reduced water loss, and caused favourable microstructural changes in meat tissue | 20 kHz, 2–4 W cm−2 | Siró et al. [57] | Pork
(longissimus thoracis and lumborum) | Ultrasound-assisted meat curing for accelerating the mass transfer achieves a 50% reduction in processing times with no adverse effects on quality in the production of wet-cured cooked hams | 20 kHz, 4.2, 11, or 19 W cm−2, 10, 25, or 40 min 1 W cm−2 | McDonnell et al. [64]
| | Chicken breast | Dye (methylene blue) penetration is an indication of meat permeability when using ultrasound and so it is estimate of marinating of meat | 40 kHz, 22 W cm−2, 15 and 30 min | Leal-Ramos et al. [63] | | Hen breast | Ultrasound-assisted marination for improvement of meat tenderness, improvement efficiency, and cooking yield | 24 kHz, 12 W cm−2, 4 min | Xiong et al. [23] | | Pork | The NaCl and moisture effective diffusivities were improved and promoted changes in meat texture | 40 kHz, 37.5 W dm−3 15, 30, 45, 60, 90, and 120 min | Ozuna et al. [65] | Pork
(longissimus dorsi) | Improving the diffusion of sodium chloride | 20 kHz, 2–4 W cm−2 | Siró et al. [57] |
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