NaCl content increased as a function of US intensity and treatment time, with the greatest in-
crease in NaCl content being achieved by a treatment of 19 W cm−2 for 25 min. Ultrasonic treatments had a potentially positive effect on meat texture by decreasing the cohesiveness and gumminess, without any detrimental effects on other quality parameters. By adequate reporting of US studies, application of power US to meat curing processes could evolve to some industrial realisation as the results of this study indicate the potential.