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

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dc.check.date2019-03-27
dc.check.infoAccess to this article is restricted until 24 months after publication by request of the publisher.en
dc.contributor.authorInguglia, Elena S.
dc.contributor.authorZhang, Zhihang
dc.contributor.authorBurgess, Catherine M.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorTiwari, Brijesh K.
dc.contributor.funderEnterprise Irelanden
dc.contributor.funderEuropean Regional Development Funden
dc.date.accessioned2017-08-25T10:55:51Z
dc.date.available2017-08-25T10:55:51Z
dc.date.issued2017-03-27
dc.date.updated2017-08-25T10:42:19Z
dc.description.abstractThe 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.sponsorshipEnterprise Ireland / European Regional Development Fund (ULTRASALT project)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationInguglia, 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.2017.03.017en
dc.identifier.doi10.1016/j.ultras.2017.03.017
dc.identifier.endpage170
dc.identifier.issn0041-624X
dc.identifier.journaltitleUltrasonicsen
dc.identifier.startpage164
dc.identifier.urihttps://hdl.handle.net/10468/4546
dc.identifier.volume83
dc.language.isoenen
dc.publisherElsevier Ltden
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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSalten
dc.subjectMeaten
dc.subjectProcessingen
dc.subjectDiffusionen
dc.subjectUltrasounden
dc.subjectHorizontalen
dc.subjectDistanceen
dc.subjectProbeen
dc.titleInfluence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curingen
dc.typeArticle (peer-reviewed)en
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