Effect of high power ultrasound waves on properties of meat: A review

The effect of high power ultrasound waves on physical, biochemical, and microbial properties of meat have been the subject of a great deal of interest in recent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultrasound on the following parameters are discussed: enzyme activities and efficiencies, muscle proteolysis, quality criteria such as tenderness; extraction of protein, gelation, and restructuring of meat products and germicidal properties against meat micro-organisms.

Comment on "Microstructured polymer fiber laser"

We comment on the recent Letter by Argyros et al. [Opt. Lett. 29, 1882 (2004)] in which a microstructured polymer fiber doped with the dye Rhodamine 6G was discussed as a possible fiber laser source. We suggest that the lasing action at 632 nm was due to stimulated Raman scattering in the poly(methyl methacrylate) host material. (c) 2005 Optical Society of America.