The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors

WANG Juan-juan; ZHOU Chang-yu; WANG Chong; ZHENG Yan-yan; YE Ke-ping; TANG Chang-bo; ZHOU Guang-hong

doi:10.13386/j.issn1002-0306.2019.16.053

WANG Juan-juan, ZHOU Chang-yu, WANG Chong, ZHENG Yan-yan, YE Ke-ping, TANG Chang-bo, ZHOU Guang-hong. The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors[J]. Science and Technology of Food Industry, 2019, 40(16): 320-323,335. DOI: 10.13386/j.issn1002-0306.2019.16.053

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The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors

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Ultrasonic processing is a kind of non-thermal processing technology,and its cavitation effect,thermal effect and mechanical effect are of great significance in the research of meat processing. This paper reviewed ultrasonic technology and its application in meat products,including curing,tendering,thawing and non-destructive testing,as well as its influence on the precursors of meat flavor including amino acids and fatty acids. Finally,the research of ultrasonic technology in meat processing was briefly prospected. It provides reference for the efficient application of ultrasonic wave and enhancing the flavor of meat in meat processing.

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The Application of Ultrasonic Technology in Meat Processing and Its Influence on Flavor Precursors

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