Ultrasound applications in poultry meat processing: A systematic review

Area of Science:

• Food Science and Technology
• Biotechnology
• Agricultural Engineering

Background:

• Ultrasound (US) is a nonthermal treatment used in food processing (20 kHz–1 MHz).
• Cavitation bubbles generated by US enhance various meat industry procedures.
• US shows synergistic effects with sanitizers for microbial reduction.

Purpose of the Study:

• To review the potential applications of ultrasound in the poultry industry.
• To highlight US as a novel green technology for poultry meat enhancement.
• To address the increasing global demand for high-quality meat proteins.

Main Methods:

• Review of existing literature on ultrasound applications in food and meat processing.
• Focus on US effects on poultry meat quality, including texture and microbial load.
• Analysis of US impact on protein structure and physical properties.

Main Results:

• Ultrasound treatment improves poultry meat quality compared to traditional methods.
• US effectively tenderizes meat and reduces microbial contamination (e.g., E. coli, Salmonella).
• Ultrasonic treatment enhances protein properties, improves drying rates, and reduces viscosity.

Conclusions:

• Ultrasound is a promising green technology for tenderizing and decontaminating poultry meat.
• US can significantly enhance the textural properties and overall quality of chicken meat.
• Ultrasonic applications in poultry processing align with the growing demand for superior meat products.