{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T02:29:49Z","timestamp":1788056989774,"version":"build-2784847793"},"reference-count":69,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,6,17]],"date-time":"2024-06-17T00:00:00Z","timestamp":1718582400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2024,8]]},"DOI":"10.1016\/j.ultsonch.2024.106962","type":"journal-article","created":{"date-parts":[[2024,6,26]],"date-time":"2024-06-26T16:06:34Z","timestamp":1719417994000},"page":"106962","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":11,"special_numbering":"C","title":["A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination"],"prefix":"10.1016","volume":"108","author":[{"given":"Bo-Ru","family":"Chen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6075-6737","authenticated-orcid":false,"given":"Ume","family":"Roobab","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1243-6587","authenticated-orcid":false,"given":"Ghulam Muhammad","family":"Madni","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gholamreza","family":"Abdi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin-An","family":"Zeng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rana Muhammad","family":"Aadil","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2024.106962_b0005","unstructured":"M. Roser, Global meat consumption, World, 1961 to 2050, Our World Data (2019). https:\/\/ourworldindata.org\/grapher\/global-meat-projections-to-2050 (accessed May 6, 2024)."},{"key":"10.1016\/j.ultsonch.2024.106962_b0010","unstructured":"C.E.P.A.U.S.D. of A.C. For, F. and D.A.D. of N.R. Food Safety and Applied Nutrition, N.I. of H.N.C. for H.S.N.C. for Coordination, E.H.N.C. for I.D.N.C. for C. Disease, P. and H. Promotion, Achievements in Public Health, 1900-1999: Safer and Healthier Foods, Morb. Mortal. Wkly. Rep. 48 (1999) 905\u2013913. http:\/\/www.cdc.gov\/mmwr\/preview\/mmwrhtml\/mm4840a1.htm (accessed May 6, 2024)."},{"key":"10.1016\/j.ultsonch.2024.106962_b0015","doi-asserted-by":"crossref","first-page":"249","DOI":"10.47278\/journal.ijvs\/2021.102","article-title":"Influence of the hygienic status of food contact surfaces and handler\u2019s hands on the microbial safety of ready to eat foods","volume":"11","author":"Fahim","year":"2022","journal-title":"Int. J. Vet. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0020","first-page":"396","article-title":"Prevalence of lung lesions in imported cattle slaughtered at Abu Simble Abattoir, Egypt","volume":"11","author":"Abdel-Rassol","year":"2022","journal-title":"Int. J. Vet. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0025","first-page":"435","article-title":"Effects of hexane extract of garlic on hematological, biochemical and histological parameters in F1 crossbred chicks non-infected and infected with Salmonella typhimurium","volume":"11","author":"Tchoupou-Tchoupou","year":"2022","journal-title":"Int. J. Vet. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0030","first-page":"498","article-title":"Intestinal tract of broiler chickens as a reservoir of potentially pathogenic Curli producing ES\u03b2L Escherichia coli","volume":"11","author":"Raheel","year":"2022","journal-title":"Int. J. Vet. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0035","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pmed.1001923","article-title":"World Health Organization global estimates and regional comparisons of the burden of foodborne disease in 2010","volume":"12","author":"Havelaar","year":"2015","journal-title":"PLoS Med."},{"key":"10.1016\/j.ultsonch.2024.106962_b0040","first-page":"144","article-title":"Assessment of the antimicrobial efficacy of chlorine dioxide as disinfectant in veterinary operating rooms","volume":"12","author":"Gatlabayan","year":"2023","journal-title":"Int. J. Vet. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0045","doi-asserted-by":"crossref","first-page":"1761","DOI":"10.1016\/j.psj.2019.11.013","article-title":"Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities","volume":"99","author":"Xiong","year":"2020","journal-title":"Poult. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110792","article-title":"A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018\u20132021)","volume":"150","author":"Roobab","year":"2021","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2024.106962_b0055","doi-asserted-by":"crossref","DOI":"10.3390\/foods11010122","article-title":"Application of high-intensity ultrasound to improve food processing efficiency: a review","volume":"11","author":"Chavan","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.106962_b0060","doi-asserted-by":"crossref","first-page":"7989","DOI":"10.1080\/10408398.2021.1922871","article-title":"Microwave applications in the food industry: an overview of recent developments","volume":"62","author":"Guzik","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2024.106962_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111297","article-title":"Application of a LED-UV based light technology for decontamination of chicken breast fillets: Impact on microbiota and quality attributes","volume":"145","author":"Soro","year":"2021","journal-title":"Lwt"},{"key":"10.1016\/j.ultsonch.2024.106962_b0070","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1016\/j.foodcont.2016.09.029","article-title":"The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality","volume":"73","author":"Rajkovic","year":"2017","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2024.106962_b0075","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.ijfoodmicro.2019.05.004","article-title":"Ultrasound and slightly acid electrolyzed water application: an efficient combination to reduce the bacterial counts of chicken breast during pre-chilling","volume":"301","author":"Cichoski","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0080","doi-asserted-by":"crossref","first-page":"12803","DOI":"10.1111\/jfs.12803","article-title":"Enhanced elimination of Salmonella Typhimurium and Campylobacter jejuni on chicken skin by sequential exposure to ultrasound and peroxyacetic acid","volume":"40","author":"Joo","year":"2020","journal-title":"J. Food Saf."},{"key":"10.1016\/j.ultsonch.2024.106962_b0085","doi-asserted-by":"crossref","first-page":"196","DOI":"10.4315\/JFP-21-223","article-title":"Evaluation of steam-ultrasound decontamination on naturally contaminated broilers through the analysis of Campylobacter, Total Viable Count, and Enterobacteriaceae","volume":"85","author":"Musavian","year":"2022","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ultsonch.2024.106962_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultras.2018.01.001","article-title":"Microbiological properties of poultry breast meat treated with high-intensity ultrasound","volume":"102","author":"Pi\u00f1on","year":"2020","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ultsonch.2024.106962_b0095","doi-asserted-by":"crossref","first-page":"1386","DOI":"10.1111\/1750-3841.15135","article-title":"Ultrasound applications in poultry meat processing: a systematic review","volume":"85","author":"Al-Hilphy","year":"2020","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108356","article-title":"Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting","volume":"172","author":"Contreras","year":"2021","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105415","article-title":"Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion","volume":"72","author":"Aguilar","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2024.106962_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2020.107087","article-title":"Evaluation of chemical treatment combined with vacuum and ultrasonication with a water resonance system for reducing Campylobacter on naturally contaminated chicken carcasses","volume":"112","author":"Vetchapitak","year":"2020","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2024.106962_b0115","first-page":"1","article-title":"Ultrasound for meat processing: effects of salt reduction and storage on meat quality parameters","volume":"11","author":"Inguglia","year":"2021","journal-title":"Appl. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0120","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41598-020-58199-w","article-title":"Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin","volume":"10","author":"Royintarat","year":"2020","journal-title":"Sci. Rep."},{"key":"10.1016\/j.ultsonch.2024.106962_b0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102557","article-title":"Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham","volume":"67","author":"Castillo-Zamudio","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0130","doi-asserted-by":"crossref","first-page":"709","DOI":"10.1111\/jtxs.12635","article-title":"Impact of different microwave treatments on food texture","volume":"53","author":"Kutlu","year":"2022","journal-title":"J. Texture Stud."},{"key":"10.1016\/j.ultsonch.2024.106962_b0135","doi-asserted-by":"crossref","first-page":"5883","DOI":"10.1002\/fsn3.2539","article-title":"Review of proposed different irradiation methods to inactivate food-processing viruses and microorganisms","volume":"9","author":"Shahi","year":"2021","journal-title":"Food Sci Nutr."},{"key":"10.1016\/j.ultsonch.2024.106962_b0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108649","article-title":"Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety","volume":"117","author":"Liao","year":"2020","journal-title":"Lwt"},{"key":"10.1016\/j.ultsonch.2024.106962_b0145","first-page":"57","article-title":"Microwave processing technology for food safety and quality: a review","volume":"56","author":"Nguyen","year":"2022","journal-title":"Agric. Nat. Resour."},{"key":"10.1016\/j.ultsonch.2024.106962_b0150","doi-asserted-by":"crossref","first-page":"2173","DOI":"10.3390\/foods11152173","article-title":"Emerging trends for nonthermal decontamination of raw and processed meat: ozonation, high-hydrostatic pressure and cold plasma","volume":"11","author":"Roobab","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.106962_b0155","doi-asserted-by":"crossref","first-page":"04008","DOI":"10.1051\/e3sconf\/202128604008","article-title":"Technologies used for food preservation using microwaves","volume":"286","author":"Soric\u0103","year":"2021","journal-title":"E3S Web Conf."},{"key":"10.1016\/j.ultsonch.2024.106962_b0160","doi-asserted-by":"crossref","first-page":"697","DOI":"10.26656\/fr.2017.4(3).376","article-title":"Microbiological status of some commonly available food items and the effects of microwave oven heat on the existence microflora","volume":"4","author":"Islam","year":"2020","journal-title":"Food Res."},{"key":"10.1016\/j.ultsonch.2024.106962_b0165","doi-asserted-by":"crossref","first-page":"2410","DOI":"10.3390\/foods12122410","article-title":"The application of ultraviolet treatment to prolong the shelf life of chilled beef","volume":"12","author":"Teng","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.106962_b0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.pdpdt.2020.101678","article-title":"Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: a study in meat and fruit","volume":"30","author":"Corr\u00eaa","year":"2020","journal-title":"Photodiagn. Photodyn. Ther."},{"key":"10.1016\/j.ultsonch.2024.106962_b0175","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodcont.2018.02.042","article-title":"Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces","volume":"90","author":"Degala","year":"2018","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2024.106962_b0180","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.meatsci.2018.01.007","article-title":"Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef","volume":"139","author":"Yeh","year":"2018","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107909","article-title":"Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation","volume":"158","author":"Reichel","year":"2019","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0190","doi-asserted-by":"crossref","DOI":"10.3390\/foods10020204","article-title":"Impact of a combination of uv-c irradiation and peracetic acid spray treatment on brochothrix thermosphacta and yersinia enterocolitica contaminated pork","volume":"10","author":"Koller","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.106962_b0195","doi-asserted-by":"crossref","first-page":"1744","DOI":"10.1007\/s13197-019-03603-1","article-title":"Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method","volume":"56","author":"Liu","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0200","doi-asserted-by":"crossref","first-page":"1459","DOI":"10.3390\/foods10071459","article-title":"Uv-c led irradiation reduces salmonella on chicken and food contact surfaces","volume":"10","author":"Calle","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.106962_b0205","doi-asserted-by":"crossref","first-page":"142","DOI":"10.5851\/kosfa.2021.e69","article-title":"Evaluation of non-thermal decontamination processes to have the equivalence of thermal process in raw ground chicken","volume":"42","author":"Park","year":"2022","journal-title":"Food Sci. Anim. Resour."},{"key":"10.1016\/j.ultsonch.2024.106962_b0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.114641","article-title":"Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpic\u00e3o, a ready-to-eat traditional cured smoked meat sausage","volume":"179","author":"Borges","year":"2023","journal-title":"Lwt"},{"key":"10.1016\/j.ultsonch.2024.106962_b0215","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.cofs.2018.06.004","article-title":"Pulsed light technology to enhance food safety and quality: a mini-review","volume":"23","author":"John","year":"2018","journal-title":"Curr. Opin. Food Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126294","article-title":"Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham","volume":"316","author":"Fern\u00e1ndez","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2024.106962_b0225","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.ijfoodmicro.2018.11.014","article-title":"Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin","volume":"292","author":"Koch","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107960","article-title":"Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing","volume":"160","author":"P\u00e9rez-Baltar","year":"2020","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0235","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.meatsci.2017.10.016","article-title":"Application of high temperature (14 \u00b0C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation","volume":"136","author":"Kim","year":"2018","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0240","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1177\/1082013219889231","article-title":"Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes","volume":"26","author":"Keklik","year":"2020","journal-title":"Food Sci. Technol. Int."},{"key":"10.1016\/j.ultsonch.2024.106962_b0245","first-page":"1","article-title":"Food Quality: Engineering Perspective","volume":"1294","author":"Suhag","year":"2023","journal-title":"Food Eng. Ser. Part F"},{"key":"10.1016\/j.ultsonch.2024.106962_b0250","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.tifs.2021.06.002","article-title":"Food irradiation: effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables\u2013 a review","volume":"114","author":"Bisht","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0255","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.foodcont.2017.05.024","article-title":"Microwave oven safety: a food safety consumer survey in Malaysia","volume":"80","author":"New","year":"2017","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2024.106962_b0260","doi-asserted-by":"crossref","first-page":"10391","DOI":"10.3390\/su141610391","article-title":"Avoiding food neophobia and increasing consumer acceptance of new food trends\u2014a decade of research","volume":"14","author":"Siddiqui","year":"2022","journal-title":"Sustain."},{"key":"10.1016\/j.ultsonch.2024.106962_b0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2022.108952","article-title":"Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products","volume":"193","author":"de Ara\u00fajo","year":"2022","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0270","doi-asserted-by":"crossref","unstructured":"E. Ebert, K. Aganovic, Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines, (2022) 511\u2013540. doi: 10.1007\/978-3-030-92415-7_15.","DOI":"10.1007\/978-3-030-92415-7_15"},{"key":"10.1016\/j.ultsonch.2024.106962_b0275","doi-asserted-by":"crossref","first-page":"2481","DOI":"10.1080\/10408398.2019.1649633","article-title":"Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review","volume":"60","author":"Deng","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2024.106962_b0280","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1007\/s12393-020-09245-w","article-title":"Edible coating and pulsed light to increase the shelf life of food products","volume":"13","author":"Pirozzi","year":"2021","journal-title":"Food Eng. Rev."},{"key":"10.1016\/j.ultsonch.2024.106962_b0285","doi-asserted-by":"crossref","first-page":"3082","DOI":"10.1080\/10408398.2018.1483890","article-title":"Emerging food processing technologies and factors impacting their industrial adoption","volume":"59","author":"Priyadarshini","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2024.106962_b0290","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1007\/978-3-030-92415-7_9","article-title":"Nonthermal processing technologies: synergies and new applications in food engineering","author":"Tsevdou","year":"2022","journal-title":"Food Eng. Ser."},{"key":"10.1016\/j.ultsonch.2024.106962_b0295","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1007\/s40588-021-00156-w","article-title":"Physical methods for the decontamination of meat surfaces","volume":"8","author":"Albert","year":"2021","journal-title":"Curr. Clin. Microbiol. Reports"},{"key":"10.1016\/j.ultsonch.2024.106962_b0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2019.108328","article-title":"Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment","volume":"309","author":"Rosario","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0305","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1111\/j.1541-4337.2011.00177.x","article-title":"Intervention technologies for ensuring microbiological safety of meat: current and future trends","volume":"11","author":"Chen","year":"2012","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2024.106962_b0310","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1590\/fst.39017","article-title":"Ultrasound for improving the preservation of chicken meat","volume":"39","author":"Pi\u00f1on","year":"2019","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2024.106962_b0315","doi-asserted-by":"crossref","first-page":"6954","DOI":"10.3382\/ps\/pez486","article-title":"Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin","volume":"98","author":"Seo","year":"2019","journal-title":"Poult. Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.05.025","article-title":"Bacterial control and structural and physicochemical modification of bovine Longissimus dorsi by ultrasound","volume":"58","author":"Carrillo-Lopez","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2024.106962_b0325","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1016\/j.foodres.2017.09.062","article-title":"Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef","volume":"102","author":"Kang","year":"2017","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2024.106962_b0330","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105344","article-title":"Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork","volume":"70","author":"Bonah","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2024.106962_b0335","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.foodres.2017.12.074","article-title":"Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami","volume":"106","author":"de Lima Alves","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2024.106962_b0340","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107947","article-title":"Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?","volume":"159","author":"da Silva","year":"2020","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2024.106962_b0345","doi-asserted-by":"crossref","first-page":"1011","DOI":"10.26599\/FSHW.2022.9250087","article-title":"Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by intense pulsed light","volume":"13","author":"Wang","year":"2024","journal-title":"Food Sci. Hum. Wellness"}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417724002104?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417724002104?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,7,18]],"date-time":"2024-07-18T10:45:41Z","timestamp":1721299541000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417724002104"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8]]},"references-count":69,"alternative-id":["S1350417724002104"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2024.106962","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2024,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2024.106962","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"106962"}}