Accelerated pork salting using needle electrode-derived pulsed electric fields

This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on the NaCl content, protein composition, and microstructure of pork during the marination process. The results showed that needle PEF could promote salt penetration into the center of pork pieces. Under optimal PEF conditions (3.0 kV/cm, 200 Hz, and 2400 pulses), the marination time could be reduced by almost 12 h. Protein characterization also revealed that PEF pretreatment changes myofibrillar protein properties by promoting salt penetration toward the center of pork. Furthermore, microstructural analysis demonstrated that the enhanced marination effect could be attributed to the PEF treatment-induced expansion of gaps between muscle bundles. In this study, a PEF-assisted curing technique significantly (P < 0.05) improved salt penetration into the center of pork. Reducing the differences between internal and external salt concentrations can produce a more homogeneous marinade and reduce the marination time. Our findings suggest that PEF pretreatment is a promising and effective pretreatment technique for curing meat products.