Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product

Meat Science

Volumn 96, Issue 1, 2014, Pages 311-314

  Akköse, Ahmet ^a   Aktaş, Nesimi ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b NEVSEHIR HACI BEKTAS VELI UNIVERSITY   (Turkey)

Author keywords

Aw; Diffusion coefficient; Pastirma; Salt content

Indexed keywords

AW; CURING PROCESS; EFFECTIVE DIFFUSION COEFFICIENTS; INITIAL MOISTURE CONTENT; MEAT PRODUCTS; PASTIRMA; SALT CONTENT; WATER ACTIVITY;

CURING; DIAMOND CUTTING TOOLS;

DIFFUSION;

INORGANIC SALT; WATER;

A(W); ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DIFFUSION; DIFFUSION COEFFICIENT; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; PASTIRMA; SALT CONTENT; SOLUTION AND SOLUBILITY; TURKEY (REPUBLIC);

A(W); DIFFUSION COEFFICIENT; PASTIRMA; SALT CONTENT;

ANIMALS; CATTLE; DIFFUSION; FOOD HANDLING; FOOD PRESERVATION; MEAT PRODUCTS; SALTS; SOLUTIONS; TURKEY; WATER;

EID: 84881501685     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.026     Document Type: Article

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