Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 24-30

  Castro Giraldez M ^a   Fito, P J ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Mass transfer; Meat salting; Thermodynamic approach

Indexed keywords

COMMON OPERATIONS; COOKED MEAT; FRESH MEAT; HIGH QUALITY; LONGISSIMUS; MEAT PRODUCTION; MEAT PRODUCTS; NON EQUILIBRIUM; NON EQUILIBRIUM THERMODYNAMICS; OSMOTIC TREATMENT; PORK MEAT; PROTEIN FIBERS; SALT FLUX; SALT TRANSPORT; SATURATED SALT SOLUTION; SENSORIAL PROPERTIES; THERMODYNAMIC MODEL; WATER ACTIVITY;

MASS TRANSFER;

MEATS;

EID: 77949489578     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.023     Document Type: Article

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