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Open AccessArticle

Efficacy of Ultrasonic-Assisted Curing Is Dependent on Muscle Size and Ultrasonication System

1
Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km. 1, Chihuahua, Chih 31453, Mexico
2
Cátedras CONACYT, National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
*
Author to whom correspondence should be addressed.
Processes 2020, 8(9), 1015; https://doi.org/10.3390/pr8091015
Received: 24 July 2020 / Revised: 14 August 2020 / Accepted: 17 August 2020 / Published: 20 August 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
Ultrasound-assisted marinade is a promising technology for reducing the time of traditional immersion marination. This study evaluated the effect of the ultrasonic system (bath or probe, amplitude 50 or 100%) and muscle sample size (3 or 5 cm3) on physicochemical quality, yield (salt content, fresh weight, and relative fresh weight), and bacteria counts associated with pork. The results showed a significantly high salt (p < 0.0001) content in 3 cm3 (11.54%) and 5 cm3 (8.88%) samples after 24 h marination by immersion. The 3 cm3 cubes marinated in a 100% probe system for 20 min presented an amount of salt (9.55%) that was quite close to the controls. The 3 cm3 samples treated by immersion and in a 50% probe system gained more relative weight (in relation to the initial weight, 7.45 and 6.64%, respectively) after 7 d at 4 °C. Meanwhile the 5 cm3 cubes marinated by immersion gained 8.1%. The other treatments showed a weight loss after treatment. Although significant differences were found in the fresh weight and in water holding capacity (WHC) in the 3 and 5 cm3 meat samples, the relative fresh weight is a real measure of weight gain, more relevant for the industry. Thus, the samples with the highest salt transfer experienced a phenomenon of “dehydration”, retaining less water. The 3 and 5 cm3 cubes marinated by immersion presented orange color tones due to the long processing time, while the probe system produced redder and brighter tones. Ultrasound as a technology to assist in marinades is not efficient for bacteria control of mesophilic, psychrophilic, or coliform. However, a significant increase in lactic acid bacteria (LAB) counts may bring benefits for meat preservation during refrigerated storage. View Full-Text
Keywords: cured meat; high-intensity ultrasound; relative fresh weight; microbiota cured meat; high-intensity ultrasound; relative fresh weight; microbiota
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MDPI and ACS Style

Cruz-Garibaldi, B.Y.; Alarcon-Rojo, A.D.; Huerta-Jimenez, M.; Garcia-Galicia, I.A.; Carrillo-Lopez, L.M. Efficacy of Ultrasonic-Assisted Curing Is Dependent on Muscle Size and Ultrasonication System. Processes 2020, 8, 1015.

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