INFLUENCE OF HIGH POWER ULTRASOUND ON THE QUALITY OF CHICKEN MEAT

Sa？etak The aim of this study was to determine quality parameters of raw chicken meat after treatment with high power ultrasound. The results showed that there was no significant difference in the total number of bacteria between the samples treated in ultrasonic bath for 5 and 15 minutes and that ultrasound treatment had no lasting effect on destruction of bacteria in chicken meat. In contrast, functional properties of chicken meat were improved by treatment with ultrasound for 5 minutes at a frequency of 37 kHz, 380 W power and amplitude of 100%