The use of power ultrasound for accelerating the curing of pork

Autor:	James G. Lyng, Paul Allen, Ciara K. McDonnell
Rok vydání:	2014
Předmět:	Meat Curing (food preservation) Materials science Food Handling Swine business.industry Sonication Ultrasound Color Water Hydrogen-Ion Concentration Brining Food Quality Animals Humans Salts Ultrasonics Ultrasonic sensor Food science Muscle Skeletal business Water content Food Science
Zdroj:	Meat Science. 98:142-149
ISSN:	0309-1740
DOI:	10.1016/j.meatsci.2014.04.008
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859e210da2eb35e7d6173514a74a5b1f https://doi.org/10.1016/j.meatsci.2014.04.008 Zobrazit plný text záznamu Full Text from ScienceDirect