One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork.

A one-directional modelling method for the assessment of the influence of power ultrasound (US) (4-19Wcm, 25-40min) on NaCl diffusion in pork is presented. In doing so, the mechanistic actions of US salting in meat are elucidated. Temperature controls (4-21°C) were generated according to each US treatment.