Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing

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dc.contributor.author Inguglia, Elena S.
dc.contributor.author Zhang, Zhihang
dc.contributor.author Burgess, Catherine M.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2017-08-25T10:55:51Z
dc.date.available 2017-08-25T10:55:51Z
dc.date.issued 2017-03-27
dc.identifier.citation Inguglia, E. S., Zhang, Z., Burgess, C., Kerry, J. P. andTiwari, B. K. (2017) 'Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing', Ultrasonics, 83, pp. 164-170. doi:10.1016/j.ultras.2017.03.017 en
dc.identifier.volume 83
dc.identifier.startpage 164
dc.identifier.endpage 170
dc.identifier.issn 0041-624X
dc.identifier.uri http://hdl.handle.net/10468/4546
dc.identifier.doi 10.1016/j.ultras.2017.03.017
dc.description.abstract The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3 cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8 cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3 cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5 cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing. en
dc.description.sponsorship Enterprise Ireland / European Regional Development Fund (ULTRASALT project) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd en
dc.rights © 2017, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Salt en
dc.subject Meat en
dc.subject Processing en
dc.subject Diffusion en
dc.subject Ultrasound en
dc.subject Horizontal en
dc.subject Distance en
dc.subject Probe en
dc.title Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 24 months after publication by request of the publisher. en
dc.check.date 2019-03-27
dc.date.updated 2017-08-25T10:42:19Z
dc.description.version Accepted Version en
dc.internal.rssid 408484191
dc.contributor.funder Enterprise Ireland en
dc.contributor.funder European Regional Development Fund en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Ultrasonics en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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© 2017, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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