Abstract
The article presents the results of a study of the effect of ultrasonic treatment on changes in the quality of meat. In most of the previous studies on the use of ultrasonic treatment, a positive effect on the quality of meat and meat products was noted. Ultrasonic processing is widespread in accelerating technological processes, improving the functional, technological and structural and mechanical properties of meat. In the course of these studies, meat samples of various animal species were subjected to ultrasound exposure of various durations, after which changes in shear stress, moisture binding capacity and microbiological parameters of pork, beef, mutton and horse meat were determined. As a result, ultrasonic processing has reduced the stress of cutting all types of meat. The optimal duration of ultrasonic treatment has been determined, which increases the moisture binding capacity of meat. As the duration of ultrasonic treatment increased, a decrease in the number of pathogenic microorganisms in meat was observed. Based on the results of these studies, it was concluded that ultrasonic treatment is important for the meat industry, since this method can be used as a non-thermal effect to improve physical, biochemical and microbiological characteristics that increase the quality, safety and increase the shelf life of various meat products.