Drying modelling of defrosted pork meat under forced convection conditions

Meat Science

Volumn 88, Issue 3, 2011, Pages 374-378

  Clemente, G ^a   Bon, J ^a   Sanjuan N ^a   Mulet, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Defrosted pork meat; Drying; Effective diffusivity; External resistance; Modelling; Shrinkage

Indexed keywords

AIR VELOCITIES; BICEPS FEMORIS; CURING PROCESS; DIFFUSION MODEL; DRY-CURED HAM; DRYING CONDITION; DRYING KINETIC; DRYING PROCESS; EFFECTIVE DIFFUSIVITIES; EFFECTIVE DIFFUSIVITY; EXPERIMENTAL CONDITIONS; EXTERNAL RESISTANCE; MODELLING; PORK MEAT; PRODUCT QUALITY; SEMIMEMBRANOSUS MUSCLES; WATER LOSS;

CURING; CYLINDERS (SHAPES); DIFFUSION; FORCED CONVECTION; MEATS; SHRINKAGE;

DRYING;

WATER;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIFFUSION; FOOD PRESERVATION; KINETICS; MEAT; METHODOLOGY; PH; SKELETAL MUSCLE; SPAIN; SWINE;

ANIMALS; DIFFUSION; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; KINETICS; MEAT; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; SPAIN; SUS SCROFA; WATER;

EID: 79952817684     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.012     Document Type: Article

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