Formulation of a cured meat product by the dewatering-impregnation soaking (DIS) process: Mass transfer study and assessment of product quality.

Abstract

Venison muscle meats were simultaneously salted and dried by soaking in a mixed concentrated solution (salt/corn starch syrup) at a low temperature, a process known as dewatering and impregnation soaking (DIS). Cured products of suitable market quality (in terms of their salt and water content) were obtained with this process. The impregnation of standard… (More)

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