Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

The objective of this study was to evaluate the impact high intensity ultrasound (HIU)-assisted brining on physicochemical characteristics and consumer preference smoked pork loin (Longissimus dorsi, LD). LD cuts (5 × 8 2.5 cm, length width height) were randomly distributed in a 2 design two concentration brine or 10% NaCl) methods (static, TC; HIU for 30 min). After brining, samples smoked, cooled, vacuum packed stored 7 d at 4 °C. Weight, pH, percentage NaCl, water-holding capacity (WHC), shear force colour evaluated post-brining samples. Sensory analysis performed appearance, taste, texture characteristics. Weight NaCl increased post-brining. However, not significantly different among treatments. became more yellow less red. Consumers preferred TC based appearance characteristic. improved concentrations cured meat. Under these conditions, it is necessary consider posterior treatment that ultrasonicated-cured meat will undergo, since part weight gain lost during smoking process.