Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon

Two physical methods are used to accelerate curing and improve quality of reduced-sodium bacon, including vacuum-tumbling and ultrasound-assisted dry curing (UDC) at 300/800 W for 30/60 min. Pork belly was evenly smeared with 1.5% of salt and evaluated by examining the NaCl infiltration, porcine tissue microstructure, protein solubilization, water distribution, sensory quality, and textural characteristic of bacon. The results showed that both UDC and tumbling could significantly (P<0.05) promote salt infiltration in meat compared with static dry-curing. UDC for 60 min at 300 W caused favorable changes of the texture and sensory quality of reduced-sodium bacon due to UDC-induced destruction of tissue structures, solubilization, and limited exudate of myofibrillar proteins, increased penetration of salt, and synchronous accumulation of both proteins and sodium ion on the layer. It is suggested that a moderate UDC treatment is a potential practical technique for improving the quality of sodium-reduced bacon. Practical applications UDC and tumbling could significantly promote NaCl infiltration in meat. Moderate UDC caused favorable texture and sensory quality of reduced-sodium bacon via promoting the tissue destruction, solubilization and limited exudate of proteins. It is implied that UDC is a potential practical technique for improving the quality of low-salt bacon.