Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.
- 1Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil.
- 2President Tancredo de Almeida Neves University Center (UNIPTAN), São João Del Rei, Minas Gerais, Brazil.
Abstract
The present study evaluated the effects of high-intensity ultrasound treatment (acoustic intensities of 192 or 301 W/cm² at 20 KHz for up to 15 min) on the technological properties of restructured cured cooked products manufactured with pork loins from different quality classes: reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE). Meat quality class was the main factor affecting product characteristics. Products manufactured with RFN loin had (p < 0.05) higher moisture content (76.08% vs. 75.37%) and pH values (6.30 vs. 6.12) and reduced (p < 0.05) cooking (4.34% vs. 6.28%) and reheating (4.74% vs. 6.23%) losses. In contrast, PSE-based products had (p < 0.05) lower values of all texture attributes evaluated (hardness, cohesiveness, springiness, adhesiveness, and chewiness) and lower (p < 0.05) residual nitrite content (26.72 vs. 52.26 mg/kg). The use of PSE loins resulted (p < 0.05) in products with a lighter (L* 61.19 vs. 59.04) and a more yellowish-pinkish hue (h 55.80° vs. 53.22°) color than with RFN loins. Lipid oxidation was not affected (p > 0.05) by ultrasound treatment or meat quality class. Sonication time influenced (p < 0.05) only the texture profile, with treatments applied for 10 min resulting in lower hardness and chewiness values regardless of ultrasound power. Overall, the results indicate that the technological quality of restructured cooked pork loins was primarily influenced by raw material quality rather than ultrasound application. Under the evaluated conditions, ultrasound had limited effects on product functionality and was not sufficient to overcome the technological limitations associated with the use of PSE meat. PRACTICAL APPLICATIONS: This study indicates that selecting pork based on its quality class is more effective than applying high-intensity ultrasound to improve the quality of restructured cooked cured products. Under the conditions evaluated, ultrasound had limited effects on product functionality and did not overcome the processing disadvantages associated with PSE meat. The adoption of raw material quality classification programs may help processors achieve more consistent product quality and reduce losses during manufacturing and subsequent product use.
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BibTeX
@article{graciano2026effects,
title = {{Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.}},
author = {Amanda Camilo Graciano and Miriam de Andrade Pereira and Larissa Marçal Dos Santos and Marielle Maria de Oliveira Paula and Douglas Roberto Guimarães Silva and Alcinéia de Lemos Souza Ramos and Eduardo Mendes Ramos},
journal = {Journal of food science},
year = {2026},
month = oct,
doi = {10.1111/1750-3841.71581},
url = {https://europepmc.org/article/MED/42892750},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.
AU - Amanda Camilo Graciano
AU - Miriam de Andrade Pereira
AU - Larissa Marçal Dos Santos
AU - Marielle Maria de Oliveira Paula
AU - Douglas Roberto Guimarães Silva
AU - Alcinéia de Lemos Souza Ramos
AU - Eduardo Mendes Ramos
PY - 2026
DA - 2026/10/01
JO - Journal of food science
DO - 10.1111/1750-3841.71581
UR - https://europepmc.org/article/MED/42892750
AB - The present study evaluated the effects of high-intensity ultrasound treatment (acoustic intensities of 192 or 301 W/cm² at 20 KHz for up to 15 min) on the technological properties of restructured cured cooked products manufactured with pork loins from different quality classes: reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE). Meat quality class was the main factor affecting product characteristics. Products manufactured with RFN loin had (p < 0.05) higher moisture content (76.08% vs. 75.37%) and pH values (6.30 vs. 6.12) and reduced (p < 0.05) cooking (4.34% vs. 6.28%) and reheating (4.74% vs. 6.23%) losses. In contrast, PSE-based products had (p < 0.05) lower values of all texture attributes evaluated (hardness, cohesiveness, springiness, adhesiveness, and chewiness) and lower (p < 0.05) residual nitrite content (26.72 vs. 52.26 mg/kg). The use of PSE loins resulted (p < 0.05) in products with a lighter (L* 61.19 vs. 59.04) and a more yellowish-pinkish hue (h 55.80° vs. 53.22°) color than with RFN loins. Lipid oxidation was not affected (p > 0.05) by ultrasound treatment or meat quality class. Sonication time influenced (p < 0.05) only the texture profile, with treatments applied for 10 min resulting in lower hardness and chewiness values regardless of ultrasound power. Overall, the results indicate that the technological quality of restructured cooked pork loins was primarily influenced by raw material quality rather than ultrasound application. Under the evaluated conditions, ultrasound had limited effects on product functionality and was not sufficient to overcome the technological limitations associated with the use of PSE meat. PRACTICAL APPLICATIONS: This study indicates that selecting pork based on its quality class is more effective than applying high-intensity ultrasound to improve the quality of restructured cooked cured products. Under the conditions evaluated, ultrasound had limited effects on product functionality and did not overcome the processing disadvantages associated with PSE meat. The adoption of raw material quality classification programs may help processors achieve more consistent product quality and reduce losses during manufacturing and subsequent product use.
SN - 1750-3841
ER -