A review: Application of ultrasound on beef tenderization
SUN Hailei1, LUO Xin1, ZHU Lixian1, MAO Yanwei1, ZHANG Wenhua2, ZHANG Yimin1*
1(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China); 2(Zhongwei Station of National Beef Cattle Industrial Technology System, Zhongwei 755000, China)
Abstract: Ultrasound is a green, safe and emerging technology which has a great application potential on beef tenderization. However, the effects of ultrasound and ultrasound combined with other tenderization technologies on beef tenderness was not summarized well. Therefore, this review, based on previous studies, described the mechanism of ultrasound on beef tenderization and also summarized the effects on the beef tenderness of ultrasound, ultrasound assited curing and ultrasound combined with exogenous enzyme tenderization or Ca2+ tenderization. The information gathered in this review will provide support for the application of ultrasound on beef tenderization.
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2020, Vol. 46 
