Measurement of swelling pressure in pork meat brining

Journal of Food Engineering

Volumn 93, Issue 1, 2009, Pages 108-113

  Barat, J M ^a   Alino M ^a   Fuentes, A ^a   Grau, R ^a   Romero, J B ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Brine salting; Pork meat salting; Swelling pressure; Water holding capacity

Indexed keywords

SODIUM CHLORIDE; SWELLING;

NON-CONSTRAINED; PORK MEAT SALTING; PROTEIN MATRIXES; SWELLING PRESSURE; WATER HOLDING CAPACITY;

MEATS;

EID: 61849117928     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.007     Document Type: Article

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