• High-intensity ultrasound (HIU) before freezing produced intense and bright yellow-orange tones. • The post-freezing application of HIU produced pale red tones with little brightness. • HIU before freezing accelerates rigor mortis resolution. • HIU before freezing improve the tenderness of rabbit meat. • HIU after freezing decreased the WHC and yield (weigh loss) of the meat.

The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm²; 40 kHz and 10.3 W/cm²; 850 kHz and 24.1 W/cm ². Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm² in relation to the treatment with higher frequency and less intensity. In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.

In the present study, the effects of ultrasound (10, 20, and 30 min) on the bioactive compounds, antioxidant capacity, enzymatic inhibition, and in vitro digestion of six honey extracts from the Oaxaca state, Mexico, were analyzed. Significant differences were found in each honey extract with respect to the ultrasonic treatment applied (p < 0.05). In the honey extract P-A1 treated with 20 min of ultrasound, the phenols reached a maximum concentration of 29.91 ± 1.56 mg EQ/100 g, and the flavonoids of 1.92 ± 0.01 mg EQ/100 g; in addition, an inhibition of α-amylase of 37.14 ± 0.09% was noted. There were also differences in the phases of intestinal and gastric digestion, presenting a decrease in phenols (3.92 ± 0.042 mg EQ/100 g), flavonoids (0.61 ± 0.17 mg EAG/100 mg), antioxidant capacity (8.89 ± 0.56 mg EAG/100 mg), and amylase inhibition (9.59 ± 1.38%). The results obtained from this study indicate that, in some honeys, the processing method could increase the concentration of bioactive compounds, the antioxidant capacity, and the enzymatic inhibition; however, when subjected to in vitro digestion, the properties of honey are modified. The results obtained could aid in the development of these compounds for use in traditional medicine as a natural source of bioactive compounds.

Propolis, a resinous substance produced by Apis mellifera, is a chemically diverse natural product rich in polyphenols, flavonoids, terpenes, vitamins, and minerals. These compounds exhibit a range of biological activities, including antimicrobial, antioxidant, antidiabetic, anti-inflammatory, and cardioprotective effects, making propolis an attractive candidate for applications in the food and health sciences. This review summarizes the current understanding of its chemical composition and the environmental, botanical, and genetic factors influencing its variability. Particular attention is given to extraction methods: while conventional approaches such as maceration and Soxhlet extraction remain widely used, they often compromise compound stability. In contrast, emerging techniques—such as ultrasound-, microwave-, and supercritical fluid-assisted extraction—enhance yield, selectivity, and sustainability. Encapsulation strategies, including micro- and nanoencapsulation, are also explored as practical tools to protect propolis bioactives from degradation, improve solubility, and mask their strong taste, thereby ensuring higher bioavailability and consumer acceptability. Recent applications in the meat, dairy, beverage, bakery product, and edible film industries demonstrate propolis’ potential to extend shelf life, inhibit microbial growth, and enrich the nutritional and functional quality of these products. Nevertheless, challenges remain, particularly regarding standardization, allergenicity, dosage, and regulatory approval, which limit its widespread industrial adoption. Overall, Apis mellifera propolis represents a multifunctional natural ingredient that bridges traditional medicine with modern food science. Advances in extraction and encapsulation technologies are paving the way for the integration of this ingredient into functional foods, nutraceuticals, and sustainable food preservation systems, underscoring its value as a natural alternative to synthetic additives.

Journal of Anthropology and Archaeology is a peer-reviewed international journal, which publishes original papers promoting theoretical, methodological and empirical developments in the discipline of socio-cultural anthropology.

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL).Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined.Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability.Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.