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Meat quality class was the main factor affecting product characteristics. Products manufactured with RFN loin had (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) higher moisture content (76.08% vs. 75.37%) and pH values (6.30 vs. 6.12) and reduced (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) cooking (4.34% vs. 6.28%) and reheating (4.74% vs. 6.23%) losses. In contrast, PSE\u2010based products had (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) lower values of all texture attributes evaluated (hardness, cohesiveness, springiness, adhesiveness, and chewiness) and lower (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) residual nitrite content (26.72 vs. 52.26\u00a0mg\/kg). The use of PSE loins resulted (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) in products with a lighter (\n                      <jats:italic>L<\/jats:italic>\n                      * 61.19 vs. 59.04) and a more yellowish\u2013pinkish hue (\n                      <jats:italic>h<\/jats:italic>\n                      55.80\u00b0 vs. 53.22\u00b0) color than with RFN loins. Lipid oxidation was not affected (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&gt;\u00a00.05) by ultrasound treatment or meat quality class. Sonication time influenced (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) only the texture profile, with treatments applied for 10\u00a0min resulting in lower hardness and chewiness values regardless of ultrasound power. Overall, the results indicate that the technological quality of restructured cooked pork loins was primarily influenced by raw material quality rather than ultrasound application. Under the evaluated conditions, ultrasound had limited effects on product functionality and was not sufficient to overcome the technological limitations associated with the use of PSE meat.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study indicates that selecting pork based on its quality class is more effective than applying high\u2010intensity ultrasound to improve the quality of restructured cooked cured products. Under the conditions evaluated, ultrasound had limited effects on product functionality and did not overcome the processing disadvantages associated with PSE meat. The adoption of raw material quality classification programs may help processors achieve more consistent product quality and reduce losses during manufacturing and subsequent product use.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71581","type":"journal-article","created":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T07:20:29Z","timestamp":1792308029000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7952-8307","authenticated-orcid":false,"given":"Amanda Camilo","family":"Graciano","sequence":"first","affiliation":[{"name":"Department of Food Science, School of Agricultural Sciences of Lavras Federal University of Lavras (UFLA)  Lavras 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