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The diffusion of salt in pork muscle and fat tissue
Author(s) -
Wood F. W.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170309
Subject(s) - diffusion , chemistry , salt (chemistry) , effective diffusion coefficient , muscle tissue , anatomy , thermodynamics , biology , medicine , organic chemistry , radiology , magnetic resonance imaging , physics
The diffusion coefficients of salt in pork longissirnus dorsi muscle between –2 and 25° and subcutaneous back fat at −2° have been determined and compared with coefficients calculated from reported results of other workers. The rate of salt diffusion did not depend on the muscle fibre direction. Freezing the muscle at −20° had no effect on the diffusion coefficient subsequently determined at −2°.