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Meat Sci. 2014 Oct;98(2):142-9. doi: 10.1016/j.meatsci.2014.04.008. Epub 2014 May 9.

The use of power ultrasound for accelerating the curing of pork.

Author information

1
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
2
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. Electronic address: james.lyng@ucd.ie.

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.

KEYWORDS:

Curing; Pork; Quality; Ultrasound

PMID:
24950083
DOI:
10.1016/j.meatsci.2014.04.008
[Indexed for MEDLINE]

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