Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products
Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tenderizing processing of meat and meat products, the d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040166 |
| _version_ | 1798017473443790848 |
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| author | Songping WANG Xueyu WANG Xinyue YANG Haijing LI Xiufang XIA |
| author_facet | Songping WANG Xueyu WANG Xinyue YANG Haijing LI Xiufang XIA |
| author_sort | Songping WANG |
| collection | DOAJ |
| description | Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tenderizing processing of meat and meat products, the defect of poor online application leads to low consumer acceptance, which has promoted the research of emerging physical tenderization technologies. Among them, ultrasound as an energy-efficient, green environmental protection, strong penetration of non-thermal processing technology has been widely used in the tenderization of meat products. The theory of meat products tenderization, the main influencing factors of meat products tenderness and the basic principle of ultrasound tenderization are reviewed. The effects of ultrasound technology on tenderization of meat products are discussed from different perspectives (muscle fiber and connective tissue properties). It provides new ideas and theoretical guidance for ultrasound technology to improve the quality of meat products. |
| first_indexed | 2024-04-11T16:07:48Z |
| format | Article |
| id | doaj.art-cc6d580c0dfb4b19ba6bf2c996f7c773 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:48Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-cc6d580c0dfb4b19ba6bf2c996f7c7732022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-0143942343110.13386/j.issn1002-0306.20210401662021040166-9Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat ProductsSongping WANG0Xueyu WANG1Xinyue YANG2Haijing LI3Xiufang XIA4Kexin College, Hebei University of Engineering, Handan 056038, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaTenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tenderizing processing of meat and meat products, the defect of poor online application leads to low consumer acceptance, which has promoted the research of emerging physical tenderization technologies. Among them, ultrasound as an energy-efficient, green environmental protection, strong penetration of non-thermal processing technology has been widely used in the tenderization of meat products. The theory of meat products tenderization, the main influencing factors of meat products tenderness and the basic principle of ultrasound tenderization are reviewed. The effects of ultrasound technology on tenderization of meat products are discussed from different perspectives (muscle fiber and connective tissue properties). It provides new ideas and theoretical guidance for ultrasound technology to improve the quality of meat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040166ultrasoundmeat productstendernessinfluencing factorstenderization mechanism |
| spellingShingle | Songping WANG Xueyu WANG Xinyue YANG Haijing LI Xiufang XIA Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products Shipin gongye ke-ji ultrasound meat products tenderness influencing factors tenderization mechanism |
| title | Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products |
| title_full | Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products |
| title_fullStr | Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products |
| title_full_unstemmed | Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products |
| title_short | Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products |
| title_sort | research progress on the mechanism of ultrasound tenderization and application effect in meat products |
| topic | ultrasound meat products tenderness influencing factors tenderization mechanism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040166 |
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