How Sound Waves Can Improve Chicken Meat Quality

Scientists have been experimenting with sound waves to improve chicken meat quality. Their focus was on understanding how sound waves and salt levels affect chicken protein during freezing and thawing processes.

Key Findings

• Sound Waves Increase Protein Solubility: Sound waves make chicken protein more soluble and alter its structure, enhancing binding capabilities.
• Improved Water Retention: Sound waves help the meat hold onto water better, ensuring juiciness.
• Impact of Salt Levels: Higher salt levels improve water retention but can lead to more loss during thawing.

Research Methods

The researchers employed various techniques to study the meat's structure:

• Scanning Electron Microscopy
• MRI

These methods revealed that sound waves create a tighter protein network, making the meat more stable. However, the salt level also plays a crucial role in water retention and firmness.

Conclusion

Sound waves can be a valuable tool in enhancing meat quality. However, other factors like salt levels must also be considered. To produce better meat, a holistic approach that considers all these factors is essential.