Application of Ultrasound Techniques for Meat, Fish, and Poultry Processing Industries

Ultrasound is emerging as a promising green technology in food processing, particularly meat, fish and poultry. It ensures a wide range of applications with the least damage to the quality, particularly the physicochemical, proximate and sensory attributes of meat, fish and poultry. Ultrasound works by the phenomenon of acoustic cavitation, which brings about changes in the product/medium in which these shockwaves are applied. There are multiple factors affecting the production and propagation of the shock waves in the medium, which ultimately determine the efficiency of operation. The application of ultrasound in the meat sector is a relatively new area. Production of minimally processed and functional meat products is the need of the hour, which seems increasingly possible with the application of ultrasound. This technology also helps improve the physicochemical, textural and sensory attributes of meat, fish and poultry. It makes the whole cooking process energy-intensive and environmentally friendly by enhancing thermal effects during cooking. Apart from that, ultrasound exerts significant effects on tenderization, meat colour and water holding capacity. It aids in reducing salt content and improving the sensory profile of processed products. Application of ultrasound to meat decontamination results in the production of microbiologically safe meat, fish and poultry products. This non-thermal technology holds immense applications and can be a game changer for the meat, fish and poultry industries. However, industrial applications need to be studied in detail with optimization of ultrasonic parameters as per the product quality and quantity.