The acceleration of pork curing by power ultrasound: A pilot-scale production

Curing of meat is generally characterised as a slow process. Processing times have been reduced through injection and tumbling but these processes may reduce product quality if used excessively. US has been shown to accelerate mass transfer of brine into meat during lab-scale trials but no studies have assessed the feasibility of an US probe system on ham curing at pilot-scale. This study achieved up to a 50% reduction in processing times with no adverse effects on quality in the production of premium wet-cured cooked hams. Therefore, potential could exist for the use of US in the processing of other cured meat products within the meat curing industry.