Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C

Meat Science

Volumn 61, Issue 1, 2002, Pages 25-31

  Gou, P ^a   Comaposada, J ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Fibre direction; Ham muscles; Meat; Moisture diffusivity; pH

Indexed keywords

MOISTURE DIFFUSIVITY;

DIFFUSION; DRYING; FIBERS; MOISTURE; MUSCLE; PH EFFECTS;

MEATS;

EID: 0036590696     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00158-9     Document Type: Article

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