The objectives of the work were: a) to determine the diffusion coefficient of NaCl in pork tissue using brine solutions at 4°C and 20°C; b) to establish the effect of NaCl on tissue microstructure. A unidirectional diffusion system was adopted; long cylinders ofLongissimus dorsi pork tissue were immersed in well stirred NaCl solutions (30, 70, 100, 140, 200g/L). At different times two cylinders were taken out from the brine, keeping the central zone of each cylinder. Equilibrium concentrations were obtained by immersion ofsamples in the brines during 48 hours. Mass balances were proposedto analyze changes in the water, proteins, and NaCl contents in the tissue. Meat samples were observed by Scanning Electron Microscopy (JEOL, JSMP 100, Japa...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...
Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how sal...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...
The objectives of the present work were: (a) to establish the effect of brine concentration on porci...
The objective of the present work was to analyze the effect of NaCl concentration on the diffusion c...
A mathematical model was developed in order to represent the uptake of curing salts (NaNO2, KNO3, an...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium trip...
International audienceTo better understand the relationship between the muscle structure and NaCl tr...
Concerned about the trend to reduce salt consumption, the meat industry has been increasing the stra...
Concerned about the trend to reduce salt consumption, the meat industry has been increasing the stra...
[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in S...
The present study investigated the effect of geometric parameters of the ultrasound instrument durin...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...
Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how sal...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...
The objectives of the present work were: (a) to establish the effect of brine concentration on porci...
The objective of the present work was to analyze the effect of NaCl concentration on the diffusion c...
A mathematical model was developed in order to represent the uptake of curing salts (NaNO2, KNO3, an...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
[EN] We describe and quantify salt transfer processes during food processing using mathematical mode...
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium trip...
International audienceTo better understand the relationship between the muscle structure and NaCl tr...
Concerned about the trend to reduce salt consumption, the meat industry has been increasing the stra...
Concerned about the trend to reduce salt consumption, the meat industry has been increasing the stra...
[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in S...
The present study investigated the effect of geometric parameters of the ultrasound instrument durin...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...
Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how sal...
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their die...