Figure 2. Effect of Ultrasound Treatment (a) 300 W and (b) 2200 W on Ratio of Marinade Absorption in Pork Loin (Mean ± SD, n = 3)

From

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2017, 5(11), 809-816 doi:10.12691/jfnr-5-11-3