Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1882-1895

  Chabbouh, Meriem ^a,e   Hadj Ahmed, Sami Ben ^b,c   Farhat, Abdelhamid ^d   Sahli, Ali ^a,d   Bellagha, Sihem ^a,e  

^a INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^b UNIVERSITY OF GAFSA   (Tunisia)

^c PASTEUR INSTITUTE OF TUNIS   (Tunisia)

^d RESEARCH AND TECHNOLOGY CENTER OF ENERGY   (Tunisia)

^e UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Apparent diffusivity; Kinetics; Meat; Modelling; Osmotic treatment; Protein denaturation; Salting

Indexed keywords

APPARENT DIFFUSIVITY; MODELLING; OSMOTIC TREATMENT; PROTEIN DENATURATION; SALTING;

DEGRADATION; ENZYME KINETICS; KINETICS; PROTEINS; SALINE WATER; SODIUM CHLORIDE;

MEATS;

EID: 84862121116     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0635-2     Document Type: Article

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