High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.

高强度超声 (HIUS) 在食品加工的不同领域有着广泛的应用。这是一项很有前途的新兴技术，展示了在不损害或至少损害产品质量的情况下促进食品加工的潜力。在肉类工业的过程中，冷冻、解冻、蒸煮和发酵是非常敏感和重要的，因为它们对产品质量有显着影响，也非常耗时耗能。这篇综述文章解释了高强度超声 (HIUS) 的应用，总结了最近发表的杰出研究，并概述了 HIUS 辅助的肉类及其产品中的冷冻/解冻、烹饪/油炸和发酵过程。效果，研究了该技术在肉类行业商业化的优缺点以及面临的挑战。研究结果证实，HIUS在肉类冷冻/解冻、蒸煮/油炸和发酵中的使用与相应的加工方法相结合，在促进该工艺、提高最终产品的总体质量和减少时间和时间方面具有巨大潜力。所需的能量。然而，仍有许多问题需要进一步研究以应对这些挑战。已经审查了这些挑战以及有助于开发和提高该技术效率的后续研究。文献回顾后，得出的结论是，HIUS 可能是肉类加工的有用技术，因为它对质量因素和相关过程变量有显着影响，从而可以保持肉类及其产品的初始营养和感官特性。当然，必须继续研究以消除该技术的缺点或将其对最终产品的不良影响降至最低，并消除该方法商业化和优化的障碍。