Influence of brine concentration on swelling pressure of pork meat throughout salting

Meat Science

Volumn 86, Issue 3, 2010, Pages 600-606

  Alino M ^a   Grau, R ^a   Fernandez Sanchez A ^a   Arnold, A ^b   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

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

Indexed keywords

BRINE CONCENTRATION; GOOD CORRELATIONS; NON-CONSTRAINED; NOVEL DEVICES; PORK MEAT; PORK MEAT SALTING; PROTEIN MATRIX; SWELLING PRESSURE; SWELLING PRESSURES; WATER HOLDING CAPACITY;

CONCENTRATION (PROCESS); CYLINDERS (SHAPES); SALINE WATER; SODIUM; SODIUM CHLORIDE; SWELLING;

MEATS;

BRINE; INORGANIC SALT; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; EVALUATION; FOOD ANALYSIS; MEAT; METHODOLOGY; PHYSIOLOGY; PRESSURE; SKELETAL MUSCLE; SWINE;

ANIMALS; FOOD ANALYSIS; MEAT; MUSCLE, SKELETAL; PRESSURE; SALTS; SODIUM CHLORIDE; SWINE; WATER;

EID: 79956199069     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.010     Document Type: Article

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