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Related Concept Videos

Ultrasonography01:17

Ultrasonography

8.4K
Ultrasonography is an imaging technique that uses high-frequency sound waves to visualize the body's internal structures. It is a non-invasive and safe procedure that does not involve the use of ionizing radiation, making it widely used in various medical fields. Ultrasonography is used to study heart function, blood flow in the neck or extremities, certain conditions such as gallbladder disease, and fetal growth and development.
During an ultrasonography procedure, a handheld device called...
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Ultrasound II: Endoscopic Ultrasound and FibroScan01:25

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Endoscopic Ultrasound (EUS) and FibroScan are valuable diagnostic tools in gastroenterology and hepatology, each with specific applications and techniques.
Endoscopic Ultrasound (EUS):
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Tissue Homogenization and Cell Lysis01:32

Tissue Homogenization and Cell Lysis

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Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
Mechanical methods of tissue homogenization
These methods rely on applying external physical force to disrupt...
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Upstream Processing01:27

Upstream Processing

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Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
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Ultrasound I: Abdominal Ultrasonography01:20

Ultrasound I: Abdominal Ultrasonography

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Introduction:
Abdominal ultrasonography, commonly known as abdominal ultrasound, is a vital, non-invasive medical imaging technique widely used in healthcare.
Procedure:
This diagnostic tool allows the clinician to visually inspect internal structures within the abdomen, including vital organs such as the liver, gallbladder, pancreas, kidneys, and spleen.
The abdominal ultrasound process begins with applying a special gel to the patient's skin over the abdomen. This gel enhances the...
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Related Experiment Video

Updated: Apr 12, 2026

Evaluating Targeting Accuracy in the Focal Plane for an Ultrasound-guided High-intensity Focused Ultrasound Phased-array System
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Evaluating Targeting Accuracy in the Focal Plane for an Ultrasound-guided High-intensity Focused Ultrasound Phased-array System

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Power ultrasound in meat processing.

A D Alarcon-Rojo1, H Janacua2, J C Rodriguez1

  • 1Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, km 1, Chihuahua 31453, Mexico.

Meat Science
|May 15, 2015
PubMed
Summary
This summary is machine-generated.

Ultrasound technology offers significant benefits for the meat industry, enhancing meat quality and processing efficiency. This review highlights its potential in tenderization, preservation, and improving various technological properties of meat products.

Keywords:
Emerging technologiesHigh power ultrasoundMass transferMeat processingMeat qualityUltrasound

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Area of Science:

  • Agricultural Science
  • Food Technology
  • Biotechnology

Background:

  • Ultrasound is an emerging technology in food processing with potential benefits.
  • Its application in meat processing is gaining attention for quality and efficiency improvements.

Purpose of the Study:

  • To review the applications of ultrasound in meat processing.
  • To evaluate its effects on meat quality and technological properties.

Main Methods:

  • Literature review of existing reports on ultrasound applications in meat processing.
  • Analysis of effects on texture, water retention, color, curing, marinating, cooking yield, freezing, thawing, and microbial inhibition.

Main Results:

  • Ultrasound aids in meat tenderization and accelerates maturation and mass transfer.
  • It reduces cooking energy, extends shelf life, and improves functional properties of emulsified meat products.
  • Ultrasound also facilitates mold cleaning and equipment surface sterilization.

Conclusions:

  • Ultrasound is a valuable tool for the meat industry.
  • It enhances meat quality and processing efficiency without negative impacts.
  • Further research can optimize its application in various meat processing scenarios.