Abstract
Ultrasound is considered a “green technology” based on acoustic energy. It is a mechanical, nonionizing, and nonpolluting technology that contributes to the improvement of numerous food industry processes. Several articles published in recent years have reported the effects of ultrasound on beef tenderness. Therefore, we have chosen to write this chapter as we believe that the use of ultrasound could assist the industry to establish effective and efficient processing conditions to improve meat quality and meet consumer demands. In this context, the effect of ultrasound on beef tenderness should be addressed, especially as beef is less tender than poultry, pork and lamb meat.
Keywords: Cavitation, Emerging Technology, Proteins, Proteolytic Enzymes, Ultrasound Waves.
