High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms. It is also an alternative to traditional meat ageing methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatment on the conservation and modification of processed meat foods. Finally, the ultrasound application parameters must be deep explored and established before the method can be scaled to industrial levels.

高强度超声（HIU）提供了一种替代传统食品保鲜方法的技术，被认为是一种绿色且有前途的新兴技术。超声波会在液体介质中产生声空化，从而产生物理力，而物理力被认为是造成裸露材料变化的主要机制。在肉中，超声已成功用于改善诸如传质和腌制，肉嫩化和微生物灭活的过程。它也是传统肉老化方法的替代品，可改善肉的质量特性。此外，超声能量与消毒剂的结合可以提高食品中微生物减少的效果。这篇评论描述了超声波在肉类系统中的最新潜在应用，以及超声波处理对肉类加工食品的保存和改性的物理和化学作用。最后，在将该方法扩展到工业水平之前，必须深入探索和建立超声应用参数。