How Sound Waves Can Improve Chicken Meat Quality

Scientists have been playing around with sound waves to make chicken meat better. They wanted to see how sound waves and salt levels affect chicken protein when it's frozen and thawed. It turns out, sound waves can make the chicken protein more soluble and change its structure. This helps the protein bind better, making the meat more stable and less likely to lose water when it's frozen and thawed. The researchers found that sound waves increased the amount of certain protein structures, like beta-sheets, which are important for making the meat firm. They also found that sound waves made the meat hold onto water better, which is great for keeping the meat juicy. But, the amount of salt in the mix also played a role. More salt meant better water-holding, but also more loss when thawing. They used different methods to study the meat, like scanning electron microscopy and MRI, to see how the sound waves changed the meat's structure. The sound waves helped create a tighter network of protein, which is good for making the meat more stable. But, it's not just about the sound waves. The salt level also matters. Too much or too little salt can change how well the meat holds onto water and how firm it is. This study shows that sound waves can be a useful tool in making meat better. But, it's not just about the sound waves. Other factors, like salt level, also play a big role. So, if we want to make better meat, we need to consider all these factors.