Effects of ultrasonic-assisted curing on the eating quality of lamb

In this study, the effects of ultrasonic-assisted curing (USC) under different ultrasound intensity (0, 19.55, 24.57 and 27.54 W⋅cm−2) on salt distribution, textural characteristics and flavor characteristics of lamb were evaluated. It was found that ultrasonic treatment at 24.57 and 27.54 W⋅cm−2 significantly increased the salt content in lamb (p < 0.05), whereas ultrasonic treatment at 19.55 W⋅cm−2 had no significant effect on the salt content. The USC treatment significantly reduced the shear force, hardness, and chewiness of lamb (p < 0.05), but its effect on the cooking loss of lamb was not significant (p > 0.05). As observed by transmission electron microscopy, the Z-lines of myofibrils were gradually broken and the M-lines gradually became blurred, as the ultrasound treatment intensity increased. In comparison to static curing, ultrasonic treatment could significantly alter the flavor of lamb by increasing the proportion of aromatic and sulphur-containing compounds (p < 0.05).