Journal
MEAT SCIENCE
Volume 98, Issue 2, Pages 142-149Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.04.008
Keywords
Ultrasound; Curing; Quality; Pork
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Funding
- Department of Agriculture, Food and the Marine through the Food Institutional Research Measure (FIRM)
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Power ultrasound (10, 25 or 40 min at US intensities of 4.2,11 or 19 W cm(-2)) was assessed for accelerating brine transfer into meat. Sample analysis included NaCl content, water content, water-binding capacity, colour and texture. Water content (g/100 g) was increased by 19 W cm(-2) for 10 or 25 min (p <= 0.05). NaCl content (g/100 g) was increased by all ultrasonic treatments (p <= 0.001). Decreased cohesiveness (p <= 0.05) and gumminess (p <= 0.05) were evident in sonicated samples. Ultrasonic curing can assist brine transfer, reducing processing times with minimal impact on product quality. (C) 2014 Elsevier Ltd. All rights reserved.
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