Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry aging

A novel approach using 2,000 m deep lava seawater from Jeju island was used with high-intensity ultrasound (HIUS)to assess Jeju black pig ham’s green salting efficiency and quality. Three concentrations of Jeju sea water (JSW), 3%,6%, and 18% HIUS (22 W/cm2 and 37 kHz) for 120 min were applied to the treatment groups, and the control hadno HIUS treatment. Following HIUS, treatments and controls (no HIUS) were aged for ten days, dipping in three concentrationsof JSW. In the JSW18% group, lightness (42.74±0.91) was lower, and redness (16.47±1.15) was higher thanthe other treatments (JSW3% & JSW6%) and controls, respectively. Moisture (66.01±0.33) and drip loss (0.96±0.03)were lower (