Ultrasound been gaining ground in the food industry to ensure the preservation of food, however it may affect its properties. The effect of ultrasound exposure time to on the color and the texture (TPA) profile of pork was studied. Cuts of pork leg were characterized and underwent ultrasound (37 kHz) for S, 10, 15 and 20 minutes. A significant color increase was observed for all treatments (p<O,OS) in relation to the luminosity L *. During the 5 min treatment the profile texture characteristics like the chewiness, hardness and cohesiveness showed a significant increase (p<O,OS). At 10 min the chewiness and elasticity presented the most significant increase, while the cohesiveness showed a steady minimally significanttendencyto increase.