Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).

Ultrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W/L could better accelerate NaCl transport and homogenous distribution on meat, thereby improving the sample quality. This article is protected by copyright. All rights reserved.