Effects of ph values and fat content on sodium chloride diffusion rate in pork

Journal of Food Processing and Preservation

Volumn 35, Issue 2, 2011, Pages 129-142

  Cierach, Marek ^a   Modzelewska Kapituła, Monika ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPOSITIONS; CHLORIDE CONCENTRATIONS; CHLORIDE CONTENTS; CHLORIDE DIFFUSION; CURING PROCESS; CURING TIME; EFFECTIVE DIFFUSION COEFFICIENTS; FAT CONTENTS; HIGH PH; INTERNAL LAYERS; MIGRATION RATES; PH VALUE; PORK MEAT; PSE MEAT; TECHNOLOGICAL PROCESS; TOXICOLOGICAL EFFECTS;

CEMENTS; CURING; CYLINDERS (SHAPES); DIAMOND CUTTING TOOLS; DIFFUSION; DRYING; SODIUM CHLORIDE;

MEATS;

EID: 79953723739     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00465.x     Document Type: Article

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