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A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of a W lowering and effect of some process variables
Author(s) -
FAVETTO G.,
CHIRIFE J.,
BARTHOLOMAI G. B.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01859.x
Subject(s) - sodium , kinetics , glycerol , chemistry , immersion (mathematics) , food science , water activity , water content , mathematics , biochemistry , organic chemistry , physics , geotechnical engineering , quantum mechanics , pure mathematics , engineering
Summary Beef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity ( a W ) in the range of temperatures 30 to 85°C. The present work studies the kinetics of a W lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef.