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

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.