One of the key principles of traditional food production is to prepare natural foods following recipes handed down from generation to generation, containing as few food additives, contaminants and pesticide residues as possible. In the opinion of consumers, traditional products are characterised by unique sensory properties and high quality. Producers of organic meat, obtained according to traditional methods, try to meet the needs of the buyer, including through the use of new technologies.

In this context, the aim of a recent study, carried out by a Polish researcher (Garbowska, 2025), was to investigate the differences in the composition of traditional products, salami and sausages made from beef, treated with ultrasound (at 0, 40, 60 and 100 kHz for 15 min).

The results show that samples treated at a higher frequency contain a significantly higher amount of proteins and pigments. It was also observed that sonication reduces the nitrate and nitrite content in the products, significantly improving their nutritional quality. However, no significant effect of the different ultrasound frequencies on the chlorinated hydrocarbon content was found.

In summary, the use of sonication offers numerous advantages in the meat industry, but further research is needed to optimise the processes and consequently expand the use of this technology.

Bibliography: B. Garbowska, Journal of Elementology, 30, 2025, 433-450.