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Highlights Ultrasound-assisted tumbling (UAT) treatment significantly increased the NaCl content in pork. The applied NaCl transfer model could accurately describe the NaCl diffusion coefficient. Moderate UAT treatment improved the tumbling yield, water-holding capacity, and textural properties of pork. Moderate UAT treatment facilitated the protein extraction. Excessive UAT treatment led to protein denaturation.

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Highlights Ultrasound could improve the flavor profile of unsmoked bacon. GC-IMS was a superb technology to analyze volatile flavor compounds. Six volatiles were closely related to flavor improvement after ultrasound. Enzymatic oxidation was responsible for flavor improvement after ultrasound.

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