Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction

This chapter introduces the synergism effects of ultrasound and microwave in processing, preservation, and extraction of meat and meat products. Meat is usually high perishable food that contains different nutrients including protein, fat, vitamins, and minerals. The meat and meat products spoilage rapidly because chance of microbe growth is more. To overcome microbe growth, there are various traditional technique had been used. But these techniques are not suitable because different chemicals and physical changes occurred during traditional treatments. However, new technology is used to process, preserve, and extraction of meat and meat products. Ultrasound and microwave are nonthermals techniques that are suitable for processing and preserve the meat and meat products. Nowadays, the synergism of different nonthermals techniques such as ultrasound and microwave can be used because it gives better results.