Table 1.

Study on the influence of ultrasonic-assisted liquid immersion curing on curing solution and curing effect.

Device type	Meat species	Ultrasonic condition	Effect on curing solution	Effect on meat	Ref.
Probe	Pork	F = 20 kHz P = 200 W T = 10 min	Ultrasound improved the solubility of NaCl.		[59]
Probe	Beef	F = 20 kHz P = 600 W	Increase the content of NaCl in brine. Ultrasound helps reach a higher NaCl content in a shorter time on beef wet salting.	Ultrasound assisted curing didn't affect lipid and color stability of salted beef. Salting with ultrasound reduced denaturation temperature and enthalpy of proteins.	[60]
Probe	Beef	F = 20 kHz P = 400 W, 600 W, 1000 W	Improve the uniformity and stability of brine.	Disruption of beef tissue due to mechanical effects (cavitation) promoted penetration of NaCl from brine to beef. Increase the level of lipid oxidation.	[63]
Probe	Pork loin	F = 20 kHz P = 100 W T = 180 min	Improve the diffusion rate of NaCl.	Changes of microstructure of pork tissue. Forming pores on the surface of meat fibers. Reduce water binding capacity.	[64]
Probe	Mutton	P = 450 W, 900 W, 1350 W T = 30 min 2 cm above the sample	Reduce the amount of salt added in brine.	Improve the permeability and curing efficiency of muscle tissue.	[65]
Probe	Fish	F = 20.5 kHz P = 100 W, 300 W, 500 W T = 60 min 3 cm above the sample	Improve the diffusion rate of NaCl.	Improve the transfer rate of NaCl. Reduce the hardness and chewiness of fish. Improve quality characteristics.	[66]
Bath	Rabbit	F = 40 kHz P = 110 W	The concentration of NaCl in curing solution increased.	Increase the absorption of NaCl in rabbit meat.Reduce soaking time.	[67]
Bath	Pork	F = 26.8 kHz Intensity: 0.25 W/cm2	Improve the diffusion rate of NaCl. Enhance the migration ability of marinade to pork.	Accelerate the relaxation of myofibril structure. Improve the mass transfer of pork in the curing process.	[61]
Bath	Chicken	F = 25, 45, 130 kHz P = 4.7 W, 5.5 W, 7.2 W T = 60, 180, 360 min	Reduce the amount of salt added in brine.	130 kHz achieved higher sodium absorption. Reduce the time required for marinade to penetrate meat.	[62]
Bath	Pork	F = 20 kHz P = 350 W Intensities: 31.02 W/cm2	Improve the uniformity of curing solution.	Accelerate protein oxidation and proteolysis of cured pork. Improve muscle fiber structure.	[68]
Bath	Pork	F = 20 kHz P = 600 W	Improving the distribution of NaCl in brine.	Shorten curing time. Improve salt gain. Increase the salt diffusion coefficient in meat.	[69]

(Note: P: Power; F: Frequency; T: Time).