The effect of ultrasonic salting on protein and water–protein interactions in meat

The aim of this study was to assess the effect of power ultrasound (US) treatment (4.2, 11 or 19 W cm−2 for 10, 25 or 40 min) on water–protein interactions during the salting of pork. All US treatments increased the protein extraction above that of the control (p < 0.001), with the exception of 4.2 W cm−2 for 10 and 25 min. Differential scanning calorimetry indicated myosin denaturation at the surface of the sample treated with the highest power (19 W cm−2, 40 min). There was no effect on water binding capacity assessed by centrifuge, however, low-field nuclear magnetic resonance T21 relaxation was increased by 19 W cm−2 (p < 0.05). No changes to the meat matrix were evident by light microscopy. Findings indicate that US salting could be a surface phenomenon which can accelerate mass transfer and extract protein but denature myosin at high power inputs. Potential could exist for US to enhance conventional curing techniques.