Abstract
In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.
Highlights
In recent times, food industries of developing countries in the wake of effectively preserving food are implementing hurdle technology
The distinction between non-thermal method and thermal processes in food processing and preservation includes, the parameters necessary for a higher quality food to be achieved for consumption, and the negative effect that occurs on food products to some extent under thermal food process
Quality standards including tenderness, protein extraction, gelatin, meat products restructuring, restructured products salt reduction and maximising cooking yield to ascertain carcass distinguishing quality in meat processing currently utilizes ultrasound technology as swift, comparatively inexpensive, easy and tried and true alternative processing means [8]. In spite of these benefits obtained from ultrasound in curbing food safety challenges in the food industry in terms of high quality and shelf-life extension among others, ultrasound technology types and ultrasound technology in meat processing and preservation remains a key subject of concern in the meat industries in terms of enhancing meat distinguished characteristics
Summary
Food industries of developing countries in the wake of effectively preserving food are implementing hurdle technology. Quality standards including tenderness, protein extraction, gelatin, meat products restructuring, restructured products salt reduction and maximising cooking yield to ascertain carcass distinguishing quality in meat processing currently utilizes ultrasound technology as swift, comparatively inexpensive, easy and tried and true alternative processing means [8]. In spite of these benefits obtained from ultrasound in curbing food safety challenges in the food industry in terms of high quality and shelf-life extension among others, ultrasound technology types and ultrasound technology in meat processing and preservation remains a key subject of concern in the meat industries in terms of enhancing meat distinguished characteristics. A review of ultrasound ideas and significant effect was summarized on meat technology
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