It is well established that low frequency ultrasound (20–38 kHz)
applied in liquid food promotes a reduction of viable bacterial cells.
For example, it had been shown the reduction of Bacillus subtilis
counting in suspension (Joyce, Phull, Lorimer, & Mason, 2003) and the
inactivation of Escherichia coli in apple juice (Muñoz et al., 2012) and
in a synthetic juice (Salleh-Mack & Roberts, 2007) at different temperatures.
However, for solid matrices asmeat or meat products this behavior
could not be stated because there are a few studies available in