Fig. 7From: Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanismsSchematic representation of ultrasound on tenderising meat. a Ultrasonic effects on meat (Alarcon-Rojo et al. 2019, with modification). b Current classic ultrasound device. c Optimized microstructure of tissue (I), myofibrils (II), protein (III), and gel (IV). d Protease activation. e Protein/protease degradation (Wang et al. 2018)Back to article page