A review: Application of ultrasound on beef tenderization

  • SUN Hailei ,
  • LUO Xin ,
  • ZHU Lixian ,
  • MAO Yanwei ,
  • ZHANG Wenhua ,
  • ZHANG Yimin
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  • 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)

Received date: 2020-05-21

  Revised date: 2020-06-08

  Online published: 2020-11-12

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.

Cite this article

SUN Hailei , LUO Xin , ZHU Lixian , MAO Yanwei , ZHANG Wenhua , ZHANG Yimin . A review: Application of ultrasound on beef tenderization[J]. Food and Fermentation Industries, 2020 , 46(20) : 282 -286 . DOI: 10.13995/j.cnki.11-1802/ts.024508

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