Leading specialists from the South Ural University have shown the world their next very useful achievement.

This is a unique way of processing raw meat before proceeding with the manufacture of all kinds of delicacies from it.

The uniqueness of the technique lies in the ultrasonic waves, which through acoustic activation allow the brine to penetrate more deeply and evenly into the structure of meat raw materials. Thus, the maturation of the brine delicacy is accelerated, which was successfully proved in the process of thorough experiments.

The experimental team of scientists was led by Irina Potoroko, who heads the department of food technology at the University’s Higher Biomedical School. According to the professor, working with ultrasound allows you to use an alternative (most environmentally friendly) method of deep processing of meat.

Indeed, in this way, the pH value in the meat is served correctly, without errors (as is the case with the traditional methods of processing meat before pickling: by injection, by electric processing, etc.), and it also affects pests, which are often present in farm raw meat .

Such information was shared with the public in the administration of the South Ural State University.