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The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US) and slightly acidic electrolyzed water (SAEW) are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

The effect of ultraviolet-C (UV-C) radiation (doses of 5.4 and 9.46 kJ/m 2 ) on microbiological and lipid and protein oxidation of chicken drumsticks was evaluated at different temperatures of application (5 and 25C). Products were stored 12 days at 5C, showing a reduced number of total aerobic and psychrotrophic bacteria (P < 0.05) along almost all storage period for products treated with UV-C. However, the same effect was not observed for yeasts and molds. Samples treated at 25C presented lower amount of polyunsaturated fatty acid (PUFA) n-6 and n-3 and higher levels of conjugated diene (CD) (P < 0.05) than those treated at 5C. The results suggested the application of UV-C at 5C to provide a lower number of total aerobic and psychrotrophic bacteria with higher levels of PUFA and lower levels of CD. PRACTICAL APPLICATIONSThere are only a few information about the impact of UV-C radiation on chicken food treated with different UV intensities and temperatures of application. In this way, a microbiological and lipid and protein oxidation study was performed showing the influence of these parameters on chicken drumsticks treated with ultraviolet-C radiation.