Alarcon-Rojo A D, Janacua H, Rodriguez J C, Paniwnyk L, Mason T J
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico.
Departamento de Ciencias Veterinarias, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Henri Dunant 4016, Ciudad Juárez 32310, Mexico.
Meat Sci. 2015 Sep;107:86-93. doi: 10.1016/j.meatsci.2015.04.015. Epub 2015 May 2.
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 processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces.
超声波在农业的各个领域都有广泛应用。在食品加工中，它被视为一项新兴技术，有潜力在不损害食品质量的前提下加快加工过程。在此，我们专门回顾有关超声波应用的报告，特别是其在肉类加工中的应用。重点关注对肉质和技术特性的影响，如质地、保水性、颜色、腌制、卤制、烹饪产量、冷冻、解冻及微生物抑制等。文献综述后得出结论，超声波对肉类行业是一种有用的工具，因为它有助于嫩化肉质、加速成熟和传质、降低烹饪能耗、延长肉类保质期且不影响其他品质特性、改善乳化产品的功能特性、便于模具清洁并提升设备表面的杀菌效果。
