The use of power ultrasound for accelerating the curing of pork

Abstract 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.