The effects of ultrasonic curing with various frequencies on sodium chloride (NaCl) mass
transfer in pork muscle and its potential mechanisms were investigated. The results showed …

This study aimed to investigate the effect of ultrasound curing with various working modes
and frequency combinations, including mono-, dual-and tri-frequency, on the content of …

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20
kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the …

The present study investigated the effect of geometric parameters of the ultrasound
instrument during meat salting in order to enhance salt diffusion and salt distribution in pork …

The effects of ultrasound intensity and salt concentration of brining for accelerating brine
transfer into beef were evaluated. Samples were analyzed with NaCl and water content …

The objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and
12.7 W/cm2) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining …

Pork loins (Longissimus dorsi) were immersed in sodium chloride brine (40gL− 1) and
treated at 5° C with one of the three following brining treatments:(1) static brining,(2) vacuum …

To better understanding the effects of ultrasonic marination on the porcine tissue, the
moisture migration and microstructure were investigated in this study. Additionally, the …

A one-directional modelling method for the assessment of the influence of power ultrasound
(US)(4–19 W cm− 2, 25–40 min) on NaCl diffusion in pork is presented. In doing so, the …

Abstract 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 …