Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.