Abstract
Abstract 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, effective diffusion coefficient and microstructure. Results showed that ultrasound intensity and NaCl concentration of brine could significantly affect NaCl and moisture content at different treating time during meat brining (p Industrial relevance In our research, the ultrasound intensity could significantly affect diffusion coefficients (D) of NaCl or water while the salt concentration with ultrasound processing was slightly affected the values of D, these results indicated that in industrial application, we might focus on the effect of ultrasound intensity. In addition, along with the emerging technology, this could reduce the amount of NaCl supplemented in brining and shorten the processing time.
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