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Publicação:
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

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dc.contributor.authorBarretto, Tiago Luis [UNESP]
dc.contributor.authorSanches, Marcio Augusto Ribeiro [UNESP]
dc.contributor.authorPateiro, Mirian
dc.contributor.authorLorenzo, Jose Manuel
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.authorda Silva Barretto, Andrea Carla [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionFederal Institute of São Paulo–Ifsp
dc.contributor.institutionSan Cibrao Das Viñas
dc.contributor.institutionUniversidad de Vigo
dc.date.accessioned2022-04-29T08:38:49Z
dc.date.available2022-04-29T08:38:49Z
dc.date.issued2022-01-01
dc.description.abstractUltrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This technology has been studied in meat salting, as well as in products such as bacon, sausage, cooked ham, salami and bologna. The water holding capacity, color and instrumental texture and sensory acceptance of these products can be improved with the introduction of this technology. Thus, the objective of this review is to present an overview of the effects of ultrasound on the physicochemical and sensory properties of meat and meat products.en
dc.description.affiliationSão Paulo State University–Unesp Institute of Biosciences Humanities and Exact Sciences–Ibilce Campus São José Do Rio Preto Food Engineering and Technology Department - Meat and Meat Products Laboratory
dc.description.affiliationFederal Institute of São Paulo–Ifsp Campus Barretos
dc.description.affiliationCentro Tecnológico de La Carne de Galicia Avda. Galicia N° 4 Parque Tecnológico de Galícia San Cibrao Das Viñas
dc.description.affiliationÁrea de Tecnologia de Los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo
dc.description.affiliationUnespSão Paulo State University–Unesp Institute of Biosciences Humanities and Exact Sciences–Ibilce Campus São José Do Rio Preto Food Engineering and Technology Department - Meat and Meat Products Laboratory
dc.identifierhttp://dx.doi.org/10.1080/87559129.2022.2028285
dc.identifier.citationFood Reviews International.
dc.identifier.doi10.1080/87559129.2022.2028285
dc.identifier.issn1525-6103
dc.identifier.issn8755-9129
dc.identifier.scopus2-s2.0-85123499632
dc.identifier.urihttp://hdl.handle.net/11449/230274
dc.language.isoeng
dc.relation.ispartofFood Reviews International
dc.sourceScopus
dc.subjectCavitation
dc.subjectinstrumental texture
dc.subjectsensory acceptance
dc.subjectwater holding capacity
dc.titleRecent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspectsen
dc.typeResenha
dspace.entity.typePublication
unesp.author.orcid0000-0002-2529-1348[3]
unesp.author.orcid0000-0002-7725-9294[4]
unesp.author.orcid0000-0002-1126-746X[6]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas