Ultrasound in the meat industry: General applications and decontamination efficiency

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dc.contributor.authorTurantas, Fulya
dc.contributor.authorKilic, Gulden Basyigit
dc.contributor.authorKilic, Birol
dc.date.accessioned2019-10-27T22:27:16Z
dc.date.available2019-10-27T22:27:16Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractThis review summarizes the findings of research focused on ultrasound as a "green", nonchemical technology in the meat industry to improve meat quality and safety. An overview of the importance of the decontamination in meat processing and microbial inactivation using ultrasound combined with some other applications is provided along with results of high power ultrasound studies which have been applied and adapted in the meat industry. The research results revealed that ultrasound by itself or in combination with other processing and/or preservation methods has a potential for improving the general quality, marination and tenderness of meat, preventing microbial growth and recontamination in meat and meat products as well as for the determination of defects in carcasses and cleaning process equipment. This review will provide an interpretation of ultrasound applications, an up-to-date summary of published articles, and an overview of the microbial inactivation in meat and poultry and their products by ultrasound. Since there is a need for not only a pathogen-free product but also a quality product; this review also can be accepted as a report on the results of research in the field of meat quality improvements with ultrasound applications. (C) 2015 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2014.12.026en_US
dc.identifier.endpage69en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid25613122en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2014.12.026
dc.identifier.urihttps://hdl.handle.net/11454/50619
dc.identifier.volume198en_US
dc.identifier.wosWOS:000350781500008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasounden_US
dc.subjectMeaten_US
dc.subjectPoultryen_US
dc.subjectDecontaminationen_US
dc.subjectHurdleen_US
dc.subjectQualityen_US
dc.titleUltrasound in the meat industry: General applications and decontamination efficiencyen_US
dc.typeReview Articleen_US

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