| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449954 | Meat Science | 2014 | 8 Pages |
•Power ultrasound can accelerate water and NaCl migration in meat.•Power ultrasound has minimal effect on meat quality.•Quantification of acoustic energy is necessary for comparison of ultrasonic studies.
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.
