Mathematical modeling of the uptake of curing salts in pork meat

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 533-540

  Graiver, N ^a   Pinotti, A ^a,b   Califano, A ^a   Zaritzky, N ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Curing salts; Diffusion; Mass transfer; Mathematical model

Indexed keywords

DIFFUSION COEFFICIENTS; FINITE CYLINDERS; MATHEMATICAL MODELING; NACL CONCENTRATION; NUMERICAL MODELS; PORK MEAT; SALT CONCENTRATION; SALT DIFFUSION; THREE DIMENSIONAL GEOMETRY; UNSTEADY STATE; WATER UPTAKE; WET CURING;

BRINES; COMPUTER SIMULATION; CURING; CYLINDERS (SHAPES); DIFFERENTIAL EQUATIONS; DIFFUSION; EQUATIONS OF STATE; MEATS; SODIUM CHLORIDE;

MATHEMATICAL MODELS;

EID: 69249217712     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.027     Document Type: Article

References (35)

1. Andrés S.C., García M.E., Zaritzky N.E., and Califano A.N. Storage stability of low-fat chicken sausages. Journal of Food Engineering 72 (2006) 311-319
2. AOAC, 1980. Official methods of analysis. Association of official analytical chemists, 13th ed. Washington, DC.
3. AOAC, 1984. Official methods of analysis. Association of official analytical chemists. Met 24002. Meat and meat products. In: Sidney Williams (Ed.), 14th ed. Arlington, Virginia, USA.
4. AOAC. Official methods of analysis. Association of official analytical chemists. Nitrites in cured meat, colorimetric method. 17th ed. In: Horwitz W. (Ed) (2000), AOAC International, USA
5. Belitz H.D., and Grosch W. Química de los Alimentos. second ed. (1997), Ed. Acribia Zaragoza, España
6. 2 relaxation in muscle myowater. Journal of Agricultural and Food Chemistry 49 6 (2001) 3092-3100
7. Borchert, L., Cassens, R., 1998. Chemical hazard análisis for sodium nitrite in meat curing. (accessed 02.05.01).
8. Cheng Q., and Sun D.-W. Factors affecting the water holding capacity of red meat products: a review of recent research advances. Critical Reviews in Food Science and Nutrition 48 (2008) 137-159
9. Dahlquist G., and Björck A. Numerical Methods (1974), Prentice-Hall, Inc., Englewod Cliffs, New Jersey pp. 290-304
10. Djelveh G., and Gros J.B. Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell. Meat Science 23 (1988) 11-20
11. Dussap, C.G., Gros, J.B., 1980. Diffusion-sorption model for the penetration of salt in pork and beef muscle. In: Olkku, J., Larinkari, J. (Eds.), Food Process Engineering, vol. I. In: Linko, P., Malkii, Y. (Eds.). Elsevier Applied Science, London, pp. 407-425.
12. Fox J.B. Diffusion of chloride, nitrite and nitrate in beef and pork. Journal Food Science 45 (1980) 1740-1744
13. Gerla P.E., and Rubiolo A.C. A model for determination of multicomponent diffusion coefficients in foods. Journal of Food Engineering 56 (2002) 401-410
14. Girard J.P. Tecnología de la Carne y de los Productos Cárnicos (1991), Editorial Acribia S.A., Zaragoza, España
15. Graiver, N., 2006. Procesos Difusionales en el Curado de Carne. PhD Thesis Facultad de Ciencias Exactas. Universidad Nacional de La Plata.
16. Graiver N., Pinotti A., Califano A., and Zaritzky N. Diffusion of sodium chloride in meat pork: influence on its microstructure. The Journal of Scanning Microscopies 27 2 (2005) 76-77
17. Graiver N., Pinotti A., Califano A., and Zaritzky N. Diffusion of sodium chloride in pork tissue. Journal of Food Engineering 77 (2006) 910-918
18. Gros J.B., Dussap C.G., and González-Méndez N. Engineering sciences. In: McKenna B.M. (Ed). Food Industry. Engineering and Food vol. 1 (1984), Elsevier Applied Science, London 287-297
19. Lide D.R. Handbook of Chemistry and Physics. 78th ed. (1997-1998), CRC Press, Florida
20. Offer G., and Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8 (1983) 245-281
21. Pearson A., and Gilett T. Curing en Processed Meats. third ed. (1996), Editorial Chapman & Hall, New York
22. Pinotti A., Califano A., and Zaritzky N. Diffusion of curing salts in meat: effect of sodium chloride on tissue microstructure. The Journal of Scanning Microscopies 22 2 (2000) 137-138
23. Pinotti A., Graiver N., Califano A., and Zaritzky N. Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride. Journal Food Science 67 (2001) 2165-2171
24. Sabadini E., Carvalho Jr. B.C., Sobral P.J.d.A., and Hubinger M.D. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat. Drying Technology 16 (1998) 2095-2115
25. Schwartzberg H.G., and Chao R.Y. Solute diffusivities in leaching processes. Food Technology 36 (1982) 73-86
26. Sherwood A., Pigford R., and Wilk C. Mass Transfer (1975), McGraw Hill, Chemical Engineering
27. Siró I., Vén C.S., Balla C.S., Jónas G., Zeke I., and Friedrich L. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal Food Engineering 91 (2009) 353-362
28. Turhan M., and Kaletunç G. Modelling the salt diffusion during long-term brining. Journal of Food Science 57 (1992) 1082-1085
29. USDA Nutrient Data Laboratory, Agricultural Research Service, 2002. (acceded 21.11.02).
30. USDA-FSIS, 1999. Food Ingredients and Sources of Radiation Listed or Approved for Use in the Production of Meat and Poultry Products; Final Rule. Subpart C - 424.21. Use of Food Ingredients and Sources of Radiation. Code of Federal Regulations, title 9, vol. 64, part 424. Office of Federal Register, National Archives and Records, GSA, Washington, DC, pp. 72185-72186 (Chapter III).
31. Varnam A., and Sutherland J.P. Cured meat. Meat and Meat Products. Technology, Chemistry and Microbiology. first ed. (1995), Chapman & Hall, London, UK 167-210 (Chapter 4)
32. Vestergaard C., Risum J., and Adler-Nissen J. Na-MRI quantification of sodium and water mobility in pork during brine curing. Meat Science 69 (2005) 663-672
33. Wang D., Tang J., and Correia L. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal Food Engineering 43 (2000) 115-123
34. Wood F.W. The diffusion of salt in pork muscle and fat tissue. Journal Science Food Agricultural 17 (1966) 138-140
35. Xiong Y., Lou X., Harmon R., Wang C., and Moody W. Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscle. Journal Science Food Agricultural 80 (2000) 1176-1182