THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING

Abstract

The main purpose of the paper is the comparative study of the salting process for pork and beef,  in  brine  of  NaCl  and  KCl  at  different  concentrations,  using  ultrasonic  treatment  in  order  to reduce the time needed salting process (for salting). Ultrasounds accelerates the salting process, due to  increased  mass  transfer, through  the  generation and  collapse  of microscopic  bubbles  in a  liquid medium, but also due to changes in the structure of muscle tissue.The study was conducted on Pork M. Longissimus lumborum and on bovine muscle Psoas major. The samples were submerged in brine for 48  hours, at different  concentrations  (5%,  10%,  15% NaCl and  KCl respectively),  and  then  the  salt content was determinated. The samples were maintained for 30 minutes in an ultrasonic bath. It was noted that the results are  higher at ultrasonic treatment, in the case of pork preserved in brine NaCl, respectively  for  beef  in  KCl  solution.  The  potassium  ion produces  an  enhanced  efficacy  of  salting process  only at low  concentrations  of brine. Also  ultrasonic  treatment  acts positively for the diluted solutions. Results showed that in general ultrasound accelerates the process of salting meat.