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Distribution and Rate of Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue as Affected by Electrical Stimulation
Author(s) -
OCKERMAN H. W.,
KWIATEK K.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13434.x
Subject(s) - curing (chemistry) , stimulation , nitrite , chemistry , sodium nitrite , food science , medicine , polymer chemistry , organic chemistry , nitrate
The effect of electrical stimulation of pork carcasses on distribution and rate of migration of curing ingredients (nitrite, salt, glucose) was investigated. Sixty cylindrical triceps brachii muscle samples were prepared at 24 hr post‐stimulation from three pigs (left side stimulated; right side control, not stimulated) and determination for nitrite, salt and glucose were made at 24, 48 and 72 hr post‐curing at each of four cylindrical segment depths of 1.25 cm each. The analysis of variance indicated that electrical stimulation caused significant (P < 0.01) improvement in absorption and migration of curing ingredients (nitrite, salt, glucose) into all depths of the pork cylinder.