OPTIMIZATION OF ULTRASOUND-ASSISTED BRINING FOR MEAT PRESERVATION USING A COMPOSITE PERFORMANCE INDEX
This study evaluates the impact of ultrasound-assisted brining (37 kHz) on pork meat (Longissimus dorsi), analyzing the effects of brine concentration (15% – C1 and 25% – C2) and exposure time (30 and 60 min) compared to conventional immersion brining (T0). The results demonstrate that ultrasound significantly accelera...