Table 3.

Application of ultrasonic combined with other technologies in curing meat products.

Method	Meat species	Advantage	Ref.
Ultrasonic combined with tumbling	Pork	Effectively improve the penetration efficiency of NaCl in meat and improve the texture properties of meat products.	[8]
Ultrasonic combined with vacuum	Beef	Shorten the curing time of beef pieces. Improve salt diffusion in beef.	[109]
Ultrasound combined with supercritical fluid	Ham	Effectively inactivate Escherichia coli and microflora in dry-cured ham. Extend the shelf life of dry-cured ham.	[111]
Ultrasound combined with microbubbles	Pork	Greatly affect mass transfer, NaCl absorption and diffusion and water binding capacity.	[64]
Ultrasound combined with high pressure carbon dioxide	Ham	Combined treatment showed a faster inactivation rate.	[112]
Ultrasound combined with peracetic acid	Loin	Improve the efficiency of bacterial inactivation.	[113]
Ultrasonic combined with vacuum tumbling	Pork	Induce protein oxidation.  Reduced the particle size of myofibrillar proteins.	[110]
Ultrasonic combined with sodium bicarbonate		Reduce cooking loss and shearing force. Improve chicken breast tenderness effectively.	[24]