Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Bibliographic Details

Main Authors:	ARAÚJO,Chimenes Darlan Leal de, COSTA,Gilmar Freire da, DANTAS,Terezinha Domiciano, LIMA,Thamirys Lorranne Santos, KRAUSKOPF,Monique Marcondes, ALVES,Rerisson do Nascimento, BATISTA,João Marcos Monteiro, Santiago NETO,João Felipe, Figueiredo,Caio Franklin Vieira de, ANDRADE,Romário Oliveira de, RIBEIRO,Neila Lidiany
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2023
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000102001
Tags:	Add Tag No Tags, Be the first to tag this record!