Use of high intensity ultrasound in foods of animal origin: literature review

Abstract

High-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia.