Research Progress on the Effects of Ultrasonic Technology on the Quality of Beef and Its Derived Products
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Abstract:
Ultrasound is an emerging energy-efficient food processing technology that can be used alone or in combination with other processing methods to improve the quality of beef and its derived products. In this paper, the research progress of ultrasonic processing technology applied to beef worldwide was elaborated in terms of sensory quality, protein properties, nutrition and safety. The effects of ultrasonic technology on the tenderness of fresh beef, physicochemical and functional properties of beef protein, as well as the fatty acid profile, amine generation, sterilization, flavor substances of beef products were summarized. Furthermore, this paper discusses the mechanisms of ultrasonic technology to improve the quality of beef as well as the sensory quality, physicochemical properties, nutrition and safety of its derived products, provides prospect on the application of ultrasonic processing technology in beef industry and indicates further research directions associated with this technology.
