Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy.

Lina Guo, Xin Ling, Mengyue Lu, Chen Hong, Xinyan Zhang, Ningning Ouyang, Hui Luo, Haile Ma

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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8 authors.

Lina GuoSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Xin LingSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Mengyue LuSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Chen HongTaizhou Key Laboratory of Food Biomanufacturing, School of Food Science and Health, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou 225300, China.

Xinyan ZhangSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Ningning OuyangSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Hui LuoSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Haile MaSchool of Food Science and Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.ORCID 0000-0002-1604-0387

Funding

Jiangsu Province Science and Technology Department BK20240844National Natural Science Foundation of China 32402293

6 · The paper itself

Abstract

This study investigated the effects of ultrasound-assisted marination on NaCl diffusion in pork using multiphysics simulation and evaluated the accuracy of electrical impedance spectroscopy for predicting NaCl content during marination. The results showed that short-term ultrasonic treatment did not significantly enhance moisture diffusion from brine into pork tissue. However, multiphysics simulation demonstrated that ultrasound significantly accelerated NaCl penetration, enabling a reduced brine concentration without compromising the final salt content, as further confirmed by thermogravimetric analysis, which showed higher residual NaCl and mass in treated samples. Electrical impedance properties exhibited systematic changes with increasing ultrasonic marination time, including decreased impedance, increased phase angle, and a reduced Cole-Cole arc radius, reflecting enhanced NaCl diffusion and structural modifications in muscle tissue. A strong linear correlation between impedance parameters and NaCl content was established, and validation results confirmed that impedance spectroscopy can accurately predict NaCl levels during marination. These findings highlight the potential of combining ultrasound-assisted marination with impedance-based techniques for real-time, non-destructive monitoring of salt content in meat processing.

Indexed as

electrical impedancemultiphysics simulationNaCl diffusionultrasound-assisted marinationvisualization

Identifiers

PMID42279761

DOI10.3390/foods15111976

PMCPMC13256654

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.