The effect of ultrasound treatment on the interaction of brine with pork meat proteins

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

“…According to the results of SEM-EDX, once the moderate UAT treatment was applied to the meat, more NaCl entered the meat. The Cl − could in turn bind to the side chain of myosin and increase the electrostatic repulsive force between myofibril filaments [31] . Consequently, the interfilament spaces were increased and allowed more brine uptake [19] .…”

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

“… [31] Meat tenderization Disrupts the integrity of myocytes or enhances the interaction of free radical acoustic chemical reaction products with the meat protein matrix. [105] …”

High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

“…Nevertheless, consumer preference test showed that control meat was better evaluated. The reason could be that the ultrasonicated meat may had a higher brine diffusion (Ojha et al, 2016;Contreras-Lopez et al, 2020;Sergeev et al, 2020) that could turned out to be a saltier meat compared to the control meat. Additionally, consumers were probably not expecting a fresh meat to be so salty.…”

“…(2020) indicate that ultrasound in combination with sodium bicarbonate assisted curing had a strong positive impact on meat tenderisation, WHC and curing efficiency. The action of ultrasound on the salt diffusion coefficient in HIU‐assisted brining (3% salt solution) of meat has been observed on the first 2 d of experimentation (Sergeev et al ., 2020). The chemical changes induced by HIU and salt create a more favourable, tender and juicy product (Contreras‐Lopez et al ., 2020).…”