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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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The influence of ultrasound treatment to composition and food properties in traditional organic pork-beef meat products

Issue: 3/2025

Recevied: April 18, 2024

Accepted: July 27, 2025

Published: August 3, 2025

Authors:

B. Garbowska

Categories: Food science

DOI: 10.5601/jelem.2024.29.2.3339

Abstract:

One of the core assumptions of traditional food production is to manufacture natural food products following recipes passed from generation to generation, containing as few food additives, contaminants, and residues of plant protection agents as possible. In the opinion of consumers, traditional food is characterized by unique sensory properties and high quality. Producers of organic meat products made according to traditional methods try their best to satisfy the needs of their buyers, therefore they use an increasingly new technology to guarantee the expected quality of these products. One of the new methods increasingly used for preservation in the food industry is ultrasound treatment. The aim of this study was to investigate possible differences in the composition of traditional organic meat products, such as salami and sausage, treated with ultrasound at various frequencies. The research material included salami and sausage with various additions of beef. The results showed that the products ultrasonicated at a higher frequency contained statistically significantly more protein and pigments. It was also found that sonication resulted in a significant reduction in nitrate and nitrite content in the tested products, which significantly improved the health quality of the assessed products. No significant effect of the different frequencies of ultrasound on the content of chlorinated hydrocarbons was found, however, the content of these compounds was lower than the requirements contained in the regulation of the European commission.

Citation:

JELEM / HARVARD

quote-mark
Garbowska, B. (2025) 'Estimation of fatty acids and  antinutritional compounds in traditional organic pork-beef meat products ultrasound treated', Journal of Elementology, 30(3), , available: https://doi.org/10.5601/jelem.2024.29.2.3339

MDPI

quote-mark
Garbowska, B. Estimation of fatty acids and  antinutritional compounds in traditional organic pork-beef meat products ultrasound treated. J. Elem. 2025, 30, 3, . https://doi.org/10.5601/jelem.2024.29.2.3339

AMA

quote-mark
Garbowska B. Estimation of fatty acids and  antinutritional compounds in traditional organic pork-beef meat products ultrasound treated. J. Elem. 2025;30(3): . https://doi.org/10.5601/jelem.2024.29.2.3339

CHICAGO

quote-mark
Garbowska Bożena. 2025. "Estimation of fatty acids and  antinutritional compounds in traditional organic pork-beef meat products ultrasound treated" J. Elem. 30, no.3: . https://doi.org/10.5601/jelem.2024.29.2.3339



Keywords:

ultrasound treatment, organic meat products, nitrates, organochlorides, fat and fatty acids

About issue:

30.3.2025
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