Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices.

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices.

Gamma-aminobutyric acid (GABA), a non-protein amino acid widely present in plant-based foods, has gained considerable attention for its diverse physiological effects and underlying mechanisms. As a functional dietary component, GABA has been reported to exhibit antihypertensive activity in preclinical and preliminary human studies, with proposed mechanisms including angiotensin-converting enzyme (ACE) inhibition and modulation of sympathetic outflow. In nematode models, GABA has been observed to alleviate aging-related oxidative stress by enhancing antioxidant enzymes (e.g., SOD, CAT) and reducing lipofuscin accumulation. It may also alleviate certain menopausal symptoms based on limited human trial data, potentially through regulation of autonomic nervous system balance and reduction in vasomotor disturbances. Its anxiolytic and sleep-promoting effects are linked to GABAergic neurotransmission via GABAA/B receptors, which suppresses hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. GABA also shows anticancer potential in cell-based assays by disrupting tumor cell cycles and metastasis pathways, while its antidiabetic role in preclinical models involves pancreatic β-cell protection and glucose homeostasis regulation. Despite the wide range of proposed physiological benefits, safety assessments indicate that GABA is generally well-tolerated at typical dietary supplement doses (≤300 mg/day), with higher intakes (up to 3000 mg/day) permitted in some regulatory frameworks, supporting its use in functional foods. Future research should focus on optimizing GABA-enriched food production and elucidating dose-related mechanisms for personalized nutrition.