Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices.