Akademik Veri Yönetim Sistemi
CYTA-JOURNAL OF FOOD, cilt.24, sa.1, 2026 (SCI-Expanded, Scopus)
Ultrasound technology has gained increasing attention as a green, nonthermal approach for poultry meat processing; however, its industrial applicability remains limited by variability in reported outcomes and challenges in process standardization. This review critically evaluates ultrasound applications in poultry systems by linking processing parameters, mechanisms, and product responses. The fundamentals of ultrasound, including equipment configurations and cavitation phenomena, are outlined to establish a conceptual framework. The effects of microbial inactivation and key quality attributes such as texture, lipid oxidation, and sensory properties are comprehensively assessed. Emerging approaches, including dual-frequency ultrasound and hybrid technologies combining high hydrostatic pressure, plasma, and ozone, are evaluated for their additive/synergistic potential. Furthermore, industrial scalability, technoeconomic feasibility, and sustainability aspects are discussed, highlighting key barriers such as a lack of standardization and scale-up constraints. This review identifies critical knowledge gaps and provides directions for developing reliable ultrasound applications in poultry processing.