Impact of ultrasonication applications on color profile of foods.

Ultrason Sonochem · 2022 · PMC9364028 · PMID 35939925

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might not be significantno p-value reported

[5] conducted a study on US-assisted cooking and noted that color changes in meat due to exposure to the high-intensity US might not be significant for treated or cooked beef or other meat species such as rabbit, pork, and chicken.

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quite significantno p-value reported

Therefore, the change in the color profile that occurs during food processing is quite significant.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.