Review article

Possibilities of applying high power ultrasound in meat industry

izv. prof. Anet Jambrak Režek ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb
prof. Zoran Herceg orcid.org/0000-0003-3967-6676
doc. Jozo Grbavac ; Agronomski i prehrambeno-tehnološki fakultet Sveučilišta u Mostaru, Biskupa Ćule bb, Mostar, BIH

Abstract

Preserving food by increased temperature in a short period of time is still the most frequent form of food preserving process. Process
variables were derived from an empirical research on the effects of temperature and exposure time to microbial survival kinetics, with
some attention paid to food quality connected to thermal effects on food composition and structure. The possibilities of applying high
power ultrasound in meat processing are found in the following operations: extraction (ultrasound helps the process of extraction by
disturbing meat myofibrils which release a sticky content by connecting meat and it leads to a higher strength of a reformed product); emulsification and homogenization (includes mixing of little pieces of meat with aqueous liquid which contains salt), curing (accelerating the process), freezing (the process of nucleation and the growth of ice crystals is accelerated; creating a larger share of smaller crystals), drying (ultrasound pretreatment prior to drying process consequently shortens drying time), changes in structure, and the most important application is in preserving a finished product. Applying high power ultrasound has shown itself in many examples to be a very good method in achieving a desired effect.

Keywords

meat processing; high power ultrasound; preserving

Hrčak ID:

132394

URI

https://hrcak.srce.hr/132394

Publication date:

1.7.2014.

Article data in other languages: spanish croatian german

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