Table 2.

Effect of ultrasonic-assisted solid curing on the quality of meat products.

Meat species	Ultrasonic condition	Effect on meat	Ref.
Bacon	F = 20 kHz P = 250 W, 500 W, 750 W	Improve the overall flavor characteristic of unsmoked bacon.	[77]
Ham	P = 1000 W T = 50℃	Improve the overall taste of ham and reduce bitterness. Increase the release of protease in dry-cured ham muscle tissue.	[74]
Ham	F = 20 kHz Intensity:54.9 W/cm2	Improving the physical and chemical properties of recombinant cooked ham. Reduce the use of sodium. Increase yield and improve color.	[73]
Sausages	F = 25 kHz P = 128 W	Promote the formation of lipid oxidation derivative compounds during hydrolysis and storage of protein.	[76]
Chinese bacon	P = 0, 200 W, 400 W, 600 W	Increase the content of esters in volatile compounds during curing stage of bacon. Enhance the flavor quality of bacon.	[78]
Smoked lamb	F = 26 kHz Intensity:1 W/cm2	Improve the sanitary conditions in the curing process of raw meat. Speed up the product yield. Improve the sensory properties of mutton.	[79]

(Note: P: Power; F: Frequency; T: Time).