The results of this study revealed that the modified velocitydensity method (VDM), which is based on measurements of sound velocity and product density at the same temperature, was
much more accurate in estimating the chemical composition of pork products than the two-velocities method (TVM) where sound velocity is measured at two different temperatures. The velocitydensity method was a faster method because measurements of sound velocity and product density were conducted at the same temperature, thus eliminating the need to cool or heat the
analyzed material. In addition, our study confirmed that ultrasonic techniques (in particular VDM) could be used to estimate the proximate chemical composition of different types of meat
products.