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Open AccessArticle

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

Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km. 1, Chihuahua, Chih 31453, Mexico
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;
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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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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