The dry-curing process in traditional meat processing has such disadvantages as slow salt penetration and the resulting easy spoilage of cured meat. To develop the fast dry-curing technique for meat production, fresh pork was used as material, the effects of sodium chloride dosage (from 2% to 10%) and pulsed vacuum frequency (from 0 to 7 times every 4 hours) under atmospheric pressure, vacuum and pulsed vacuum on the sodium chloride and sodium nitrite penetrations, water content, shear force, pH and color difference of cured pork were studied, respectively. The results showed that when the dry-curing was conducted under atmospheric pressure or vacuum, the sodium chloride penetration and the shearing force increased as the sodium chloride dosage increased, but the water content, pH, and L* value decreased. In the range of the investigated sodium chloride dosages, the sodium nitrite penetrations, shear forces, pH, L* values, and a* values of the meat cured under vacuum were lower than those of the meat cured under atmospheric pressure. Moreover, as the pulsed vacuum frequency increased, the sodium chloride penetration only increased by 0.02%, however, the sodium nitrite penetration increased by 100%. The moisture content of cured meat decreased by 0.8%. The L* and a* values showed an increasing trend, and the b* value showed a first downward and then upward trend. These results suggested that the dry curing under vacuum could improve the efficiency of sodium chloride penetration, the tenderness and reduce the pH of the cured meat, and the dry-curing under pulse vacuum could improve the efficiency of sodium nitrite penetration and the brightness of the cured meat. This discovery has certain technical reference value for the development of fast dry-curing technology for meat processing.
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