Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

“…28 Low-frequency, high-intensity ultrasound ranging from 20 kHz to 100 kHz has garnered popularity in meat processing owing to its consequential influence on the physicochemical and mechanical attributes of meat products. 123 Bian et al (2022) 124 investigated the use of dual-frequency and multifrequency ultrasound techniques in the freezing process of Larimichthys crocea to get over the drawbacks of unequal energy distribution associated with single-frequency ultrasound. Their research showed that using multifrequency ultrasound assistance (20/28/40 kHz, power: 180 W) significantly decreased the freezing period by approximately 31.25% and decreased thawing losses by approximately 49%.…”

“…The effects of ultrasound-assisted immersion freezing (UIF, 30 kHz, 165 W) on the structural changes of myofibrillar proteins in chicken breast meat during frozen storage were also thoroughly investigated by . 123 The research showed how UIF effectively maintained the integrity of myofibrillar protein structures and delayed the loss of protein thermal stability. Collectively, these investigations highlight the cryoprotective role of ultrasound technology.…”

“…Low-frequency, high-intensity ultrasound ranging from 20 kHz to 100 kHz has garnered popularity in meat processing owing to its consequential influence on the physicochemical and mechanical attributes of meat products . Bian et al.…”

“…This achievement was due to both the favorable cavitation bubbles produced by the ultrasound and the potential of multifrequency ultrasound to accelerate ice nucleation and reduce phase transition time. The effects of ultrasound-assisted immersion freezing (UIF, 30 kHz, 165 W) on the structural changes of myofibrillar proteins in chicken breast meat during frozen storage were also thoroughly investigated by Zhang et al (2023) . The research showed how UIF effectively maintained the integrity of myofibrillar protein structures and delayed the loss of protein thermal stability.…”

To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?

“…In the meat industry research area, it has been a critical and challenging problem to ensure meat quality while also saving energy and protecting the environment. 9,10 However, a number of revolutionary freezing technologies (including ultrasonic synergistic, high-pressure, microwave, magnetic field) are gaining popularity over conventional freezing due to their ability to speed up freezing, lower the nucleation temperature, and improve supercooled state stability. 11 Among these physical field-assisted technologies, low-voltage electrostatic fields (LVEF) have gained much attention due to their stability, safety, energy efficiency, and can be used in large-scale meat processing more effectively than other methods.…”