Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated
potential for modifying the properties of various food items. However, the effect of …

Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …

There is a neoteric and rising demand for nutritional and functional foods which behooves
food processors to adopt processing techniques with optimal conservation of bioactive …

This research aimed to evaluate the physicochemical characteristics and their relationship
with sensory properties of cured porcine m. longissimus lumborum assisted by high …

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application
on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle …

Nutritional value and quality of food products are very important for a healthy life of human
beings. Various modern thermal and nonthermal application technologies such as pulsed …

Beef jerky samples immersed in brine or water, both with and without ultrasound treatment
were dried at 60° C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was …

In the last decade both scientific and industrial community focuses on food with the highest
nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong …

The current study investigates the effect of ultrasound-assisted cooking on broiler meat
quality. The objective of this study was to explore the combined effect of ultrasound …

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color,
and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five …