High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Ultrasound has a wide range of applications in various agricultural sectors. In food
processing, it is considered to be an emerging technology with the potential to speed up …

In recent years, the physical and chemical effects of ultrasound in liquid and solid media
have been extensively used in food processing applications. Harnessing the physical forces …

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food
industry for both the analysis and modification of food products. The sound ranges employed …

The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …

Tenderness is an important meat quality parameters and the use of high power ultrasound to
disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous …

The present study aims to develop a novel process for improving meat tenderness. Three
muscles were selected among five young Holstein bulls Longissimus lumborum muscles …

The effect of high power ultrasound waves on physical, biochemical, and microbial
properties of meat have been the subject of a great deal of interest in recent years. The …

Pork loins (Longissimus dorsi) were immersed in sodium chloride brine (40gL− 1) and
treated at 5° C with one of the three following brining treatments:(1) static brining,(2) vacuum …

In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25
W cm− 2 for 20 or 40 min, followed by aging at 4° C for 1, 3 and 7 d. Ultrasound treatment …