Ultrasound applications in poultry meat processing: A systematic review
Al‐Hilphy, Asaad R. | Al‐Temimi, Ammar B. | Al Rubaiy, Hassan Hadi Mehdi | Anand, Uttpal | Delgado‐Pando, Gonzalo | Lakhssassi, Naoufal
Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US strength is high enough to generate rarefaction that exceeds the intermolecular attraction forces in the medium. Currently, US is widely used in meat industries to enhance procedures, such as meat tenderization, emulsification mass transfer, marination, freezing, homogenization, crystallization, drying, and microorganism inactivation. In addition, combining ultrasonic energy with a sanitizing agent has a synergistic effect on microbial reduction. When poultry meat is treated using US, the expected quality is often better than the traditional methods, such as sanitization and freezing. US can be considered as a novel green technology for tenderizing and decontamination of poultry meat since both Escherichia coli and Salmonella are sensible to US. US improves the physical and chemical properties of meat proteins and can lead to a decrease in the α‐helix in intramuscular protease complex in addition to a reduction in the viscosity coefficients. Therefore, ultrasonic treatment can be applied to enhance the textural properties of chicken meat. US can also be used to improve the drying rate when used under vacuum, compared with other traditional techniques. This review focuses on the potential of US applications in the management of poultry industries as the demand for good quality meat proteins is increasing worldwide.
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