The more uniform distribution of heating and the increase of the temperature showed by the sausages subjected to the frequency of 25 kHz indicates that it is possible to reduce the pasteurization time, which could lead to lower energy consumption during the process. These data are in agreement with another study (Pohlman et al.,1997) that described the use of ultrasound (20 kHz) halved the cooking time of vacuum packed beef and improved energy efficiency when compared
to traditional cooking.