It has been shown that US increases mass transfer at the surface of meat which is directly exposed to the source of the US waves, while variations in the penetration at the sides of samples can occur (Leal – Ramos et al., 2011).
It has been shown that US increases mass transfer at the surface of meat which is directly exposed to the source of the US waves, while variations in the penetration at the sides of samples can occur (Leal – Ramos et al., 2011).