Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)

The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT-150, UT-300, UT-450, Vacuum-UT-150, Vacuum-UT-300, Vacuum-UT-450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum-ultrasonic-assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics (k