[HTML][HTML] Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
B Li, M Zhong, Y Sun, Q Liang, L Shen, A Qayum… - Ultrasonics …, 2024 - Elsevier
Curation meat products involves multiple stages, including pre-curing processing (thawing,
cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging) …
cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging) …
[HTML][HTML] Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon
L Xi, Y Sun, S Jiang, C Wen, W Ding - Ultrasonics Sonochemistry, 2023 - Elsevier
The curing stage is of great importance in flavor formation during Chinese bacon
processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat …
processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat …
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach
MAR Sanches, NM Lapinskas… - Journal of Food …, 2023 - Wiley Online Library
The objectives of this research were to evaluate the influence of ultrasound (US; power of
600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt· L− 1 …
600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt· L− 1 …
[HTML][HTML] Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
J Zhang, W Zhang, C Ma, J Cai - Ultrasonics Sonochemistry, 2023 - Elsevier
Our previous study has found that ultrasonic application on raw meat could improve the
flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic …
flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic …
[HTML][HTML] Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
The application of ultrasound to dry-cured ham may be an option to improve the flavor of
meat products storage at vacuum for long periods of time. To investigate the ultrasound …
meat products storage at vacuum for long periods of time. To investigate the ultrasound …
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and …
ACMD Seibt, P Nerhing, MB Pinton, SP Santos… - Meat Science, 2024 - Elsevier
The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water
(BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied …
(BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied …
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production
MA Ribeiro-Sanches, MJN Martins… - Meat Science, 2024 - Elsevier
Pork belly brining is a time-consuming step of bacon production that needs to be studied
and enhanced through suitable technologies. In this sense, this study aimed at evaluating …
and enhanced through suitable technologies. In this sense, this study aimed at evaluating …
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
X Sun, X Liu, W Yang, A Feng, T Sun, Q Jiang, W Xie - Food Bioscience, 2024 - Elsevier
The presence of a fishy odor has emerged as a significant obstacle in the processing and
commercialization of tilapia. In light of this, the present study employed ultrasonic-assisted …
commercialization of tilapia. In light of this, the present study employed ultrasonic-assisted …
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
X Zhang, L Guo, Z Chen, H Ma - Journal of the Science of Food …, 2024 - Wiley Online Library
BACKGROUND The pickling process with NaCl is an essential step for pork preservation.
This study aimed to investigate the effect of different ultrasonic intensities of tri‐frequency …
This study aimed to investigate the effect of different ultrasonic intensities of tri‐frequency …
[HTML][HTML] Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication
IA García-Galicia, C Estepp, M Huerta-Jiménez… - Processes, 2022 - mdpi.com
This study aimed to determine the effect of high-intensity ultrasound (HIU. F= 37 kHz, I=
28W/cm2, bath for 30 min, 5° C) on physicochemical characteristics and sensorial …
28W/cm2, bath for 30 min, 5° C) on physicochemical characteristics and sensorial …