The use of ultrasound (US) has proven to be an effective tool in the preparation of emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in meat emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of meat emulsions. The distribution of cavitation in normal operating mode significantly favored (P < .001) a higher yield (88.7%) and emulsion stability, with good values of cohesiveness (0.76), hardness (26.9 N), and chewiness (26.1 N), not increasing lipid and protein oxidation. Therefore, this study has proven that that the use of normal US operating mode improved the technological quality of meat emulsions.

超声（美国）的使用已被证明是制备乳液的有效工具。然而，空化现象导致温度升高，这会影响乳液的稳定性和质地。因此，将不同的美国操作模式（脱气，正常和吹扫）以25 kHz的频率和60％的振幅应用于肉糜中5.5分钟，其温度行为，产量，乳化稳定性，质地以及脂质和蛋白质的氧化评估。结果表明，美国浴中的波传播模式对肉糜温度的升高有很大的影响。在正常工作模式下，空化的分布显着有利于（P <.001）更高的收率（88.7％）和乳液稳定性，具有良好的内聚性（0.76），硬度（26.9 N）和耐嚼性（26.1 N），不增加脂质和蛋白质的氧化。因此，这项研究证明，使用正常的美国操作模式可以提高肉糜的技术质量。