摘要：Ultrasound is well known to become an efficient tool for various processes in the food industry. The process industry demands that operations be performed in the most efficient way with respect to processing cost, reduced processing time, lower energy consumption without a negative impact on product quality. Therefore, alternative novel technologies have tried to find solutions to reduce the total processing cost while maintaining or enhancing product quality . Power ultrasound has been recognized as a promising processing technique to replace or complement conventional thermal treatments in the food industry. Several processes such as emulsification, homogenization, extraction, crystallization, dewatering, low temperature pasteurization, degassing, defoaming, activation and inactivation of enzymes, particle size reduction and viscosity alteration have been applied efficiently in the food industry.This review surveyed recent literature focused on ultrasound technique used in meat industry. Ultrasound technology is applied in the meat industry mostly as a modern tool for carcasses evaluation but many of its uses are still being researched.The parameters, mechanisms and results of different experiments that have used low and high frequency ultrasound in meat industry were presented. Thus, the process parameters across in many experiments, as well as many applications in ultrasonic field was examined.The ultrasound effect on pH, the water-holding capacity, the tenderness of sonicated meat was presented in detail. The ultrasound effect on meat brining and tumbling was also considered
