Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products

LIU Wei; ZHAO Zhao; ZHU Wenzheng; SHA Wenxuan; ZHANG Haifeng; ZHOU Xiaoyan

doi:10.13386/j.issn1002-0306.2022050059

Volume 44 Issue 7

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(7): 419-427. > DOI: 10.13386/j.issn1002-0306.2022050059

LIU Wei, ZHAO Zhao, ZHU Wenzheng, et al. Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products[J]. Science and Technology of Food Industry, 2023, 44(7): 419−427. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050059.

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Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products

LIU Wei^{1, 2, 3,},
ZHAO Zhao¹,
ZHU Wenzheng^{1, 2, 3},
SHA Wenxuan^{1, 2, 3},
ZHANG Haifeng^{1, 2, 3},
ZHOU Xiaoyan^{1, 2, 3, ,}

1.
Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China
2.
Huaiyang Cuisine Industrialization Engineering Research Center of Jiangsu Province, Yangzhou 225127, China
3.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China

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Received Date: May 08, 2022
Available Online: February 05, 2023

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Abstract

Abstract

Ultrasound on livestock and poultry meat products processing mainly through ultrasound generated cavitation and other effects, so that the meat structure, nutrients, flavour substances and other changes, so as to have an impact on its quality. A new technique for cooking is ultrasonic assistance. When compared to the traditional way of cooking, its benefits of high frequency and high calories can quickly enhance the efficiency of food preparation, achieving greater results than the traditional long-term cooking effect in a short period of time. This study analyzes the function of ultrasonic assisted cooking in the quality processing of livestock and poultry meat products based on ultrasonic assisted cooking and integrated with the research development at home and abroad. It serves as a theoretical underpinning for the subsequent industrial production and healthy diet of food cattle and poultry meat products, and contributes positively to the future direction of food production and processing.
- ultrasonic assisted cooking,
- livestock and poultry meat products,
- texture,
- tenderness,
- flavor

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References

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Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products

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