title: The use of power ultrasound for accelerating the curing of pork.
abstract: Power ultrasound (10, 25 or 40min at US intensities of 4.2, 11 or 19Wcm(-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/100g) was increased by 19Wcm(-2) for 10 or 25min (p≤0.05). NaCl content (g/100g) 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.
authors.affiliation: Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: C K
authors.initials: CK
authors.lastname: McDonnell
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address: james.lyng@ucd.ie.
authors.forename: J G
authors.initials: JG
authors.lastname: Lyng
authors.affiliation: Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: P
authors.initials: P
authors.lastname: Allen
mesh_terms: D000818:Animals; D003116:Color; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012492:Salts / Q000032:analysis; D013552:Swine; D014465:Ultrasonics / Q000295:instrumentation*; D014867:Water / Q000032:analysis
chemical_list: D012492:Salts; C017082:brine; D014867:Water
keywords: Curing; Pork; Quality; Ultrasound