The acceleration of pork curing by power ultrasound: A pilot-scale production

• Published in: Innovative food science & emerging technologies Vol. 26; pp. 191 - 198
• Main Authors: McDonnell, Ciara K., Lyng, James G., Arimi, Joshua M., Allen, Paul
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2014
• Subjects: Curing; Ham; Heating; Mass transfer; Meat; Pork; Processing; Scale-up; Sensory; Surface layer; Texture; Ultrasound; Ultrasound; Sensory; Processing; Scale-up
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2014.05.004

Power ultrasound (US) has been proven to accelerate mass transfer in meat demonstrating a potential to reduce processing times. However, there is a lack of pilot-scale studies which assess the potential scale up of the technology and also possible detrimental effects on meat quality. The aim of this study was to optimise pilot-scale US pork curing to reduce processing time by assessing various US intensities (0, 10.7, 17.1 and 25.4Wcm−2) and treatment times (2, 4 or 6h). Three US treatments (2h; 10.7, 17.1 or 25.4Wcm−2) which resulted in equal NaCl content (2.25%) as the control (4h; 0Wcm−2) were assessed for changes in quality (colour, texture, cook loss, expressible moisture), sensory attributes, oxidative stability and microbial status. Hue angle, a* values (redness) and lipid oxidation increased over storage (p<0.001), however there was no effect of US treatment on quality attributes. Curing of meat is generally characterised as a slow process. Processing times have been reduced through injection and tumbling but these processes may reduce product quality if used excessively. US has been shown to accelerate mass transfer of brine into meat during lab-scale trials but no studies have assessed the feasibility of an US probe system on ham curing at pilot-scale. This study achieved up to a 50% reduction in processing times with no adverse effects on quality in the production of premium wet-cured cooked hams. Therefore, potential could exist for the use of US in the processing of other cured meat products within the meat curing industry. •Pilot-scale power ultrasound (US) was used to reduce curing time.•The effects of US treatment on quality and sensory attributes were assessed.•A target salt concentration was achieved in US samples in half the processing time.•No further increase in the diffusion rate was evident at higher US power settings.•There was no effect of US on ham quality or sensory attributes.