The effect of ultrasonic salting on protein and water-protein interactions in meat

The aim of this study was to assess the effect of power ultrasound (US) treatment (4.2, 11 or 19 W cm−2 for 10, 25 or 40 min) on water-protein interactions during the salting of pork. All US treatments increased the protein extraction above that of the control (p < 0.001), with the exception of 4.2 W cm−2 for 10 and 25 min. Differential scanning calorimetry indicated myosin denaturation at the surface of the sample treated with the highest power (19 W cm−2, 40 min). There was no effect on water binding capacity assessed by centrifuge, however, low-field nuclear magnetic resonance T21 relaxation was increased by 19 W cm−2 (p < 0.05). No changes to the meat matrix were evident by light microscopy. Findings indicate that US salting could be a surface phenomenon which can accelerate mass transfer and extract protein but denature myosin at high power inputs. Potential could exist for US to enhance conventional curing techniques.