High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Abstract

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. <i>longissimus lumborum</i> assisted by high-intensity ultrasound (HIU, 37 kHz, 22 Wcm^-2). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound-assisted -UA-), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (<i>p</i> < .0005) and decreased the color saturation of the meat (<i>p</i> < .05), but did not affect the luminosity, redness (a*), yellowness (b*), pH, WHC, or shear force (all <i>p</i> > .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (<i>p</i> < .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier.