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Author

Gabriel George Ratiu

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Open access Sep 2026

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...

O. Drăghici, Darius Docolin, Marian Cioboată et al. · 0 citations

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