The objective of this study was to optimize thermosonication conditions under different processing conditions of temperature, pretreatment time, and ultrasound frequencies and to study its influence on the inactivation behavior of Bacillus cereus and also to predict the conditions that will result in the best qualities of the pork meat regarding color, texture, moisture content loss, and fat content loss.

中文翻译：

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猪肉蜡状芽孢杆菌的热超声优化：对失活和理化性质的影响

这项研究的目的是优化温度，预处理时间和超声频率在不同加工条件下的热超声条件，并研究其对蜡状芽孢杆菌灭活行为的影响，并预测将导致最佳质量的条件。猪肉的颜色，质地，水分含量下降和脂肪含量下降。