JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Influence of brine NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork
https://doi.org/10.31248/JASVM2025.685 | Article Number: 86127C472 | Vol.11 (5) - October 2026
Received Date: 19 August 2026 | Accepted Date: 24 September 2026 | Published Date: 16 August 2026
Authors: Ekpo, J. S. , Sam, I. M. , Enobong, O. Umoh and Udo, A. F.*
Keywords: sensory evaluation, meat quality, Curing, microbial stability, Sodium chloride.
Brining is an important meat-processing technique that can modify moisture distribution, technological properties, microbial stability and sensory quality. This study evaluated the effects of NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork. Fresh pork was subjected to a 3 × 2 factorial arrangement involving 30, 60 and 90 min brining periods and 10 and 15% NaCl concentrations. Brining time increased salt uptake but was associated with greater drip loss and reduced water-holding capacity. The higher NaCl concentration promoted greater brine uptake but also increased drip loss and shear force. Brining markedly reduced the loads of Staphylococcus, Escherichia and Salmonella, with the strongest reductions generally occurring at longer exposure periods. Sensory evaluation showed improved colour, tenderness, flavour, juiciness and overall acceptability at 60 and 90 min compared with 30 min. The responses indicate that brining time and NaCl concentration should be considered jointly because greater salt uptake did not necessarily correspond with improved technological properties. Under the conditions of the present study, 15% NaCl for 60 min provided a favourable compromise between physicochemical characteristics, microbial suppression and sensory acceptability.
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