Advances in application of ultrasound in meat tenderization: A review

Tenderness could measure the eating quality of meat. The mechanism muscle tenderization is becoming more and critical in past decade. Since transforming into edible meat requires a complex physiological biochemical process, related can be beneficial to improving quality. As non-thermal processing technology with energy-saving, environmental protection, intense penetration, ultrasonic treatment has been widely used tenderizing process products. In this paper, principle tenderization, technology, application summarized. effect on products discussed from different perspectives (muscle fibers connective tissue properties).