The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process

The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork tenderloin, with the A2ES group (ES applied after 2 h of curing) showing a 28.32 % increase compared to the control group. Energy spectrum analysis revealed that NaCl distribution in the meat tissue was most concentrated following ES treatment. Binarized images of NaCl permeation in pork loin clearly demonstrated that ES enhanced NaCl permeation. Additionally, microscopic analysis showed that ES caused cell disintegration, and the combined effect of ES and NaCl damaged muscle tissue. The results indicate that ES enhanced NaCl diffusion and shortened the curing time, while improving meat tenderness and reducing bitter and astringent flavors. This study offers new insights and techniques to accelerate the marination process of meat products.