The effect of sodium chloride content and temperature on pork meat isotherms.

@article{Comaposada2000TheEO,
  title={The effect of sodium chloride content and temperature on pork meat isotherms.},
  author={Josep Comaposada and Pere Gou and Jacint Arnau},
  journal={Meat science},
  year={2000},
  volume={55 3},
  pages={291-5}
}
The knowledge of sorption isotherms is essential for understanding the drying process. Throughout the dry cured meat process, changes occur in the NaCl content and temperature on the surface of meat products. The aim of this study was to obtain the desorption isotherms from raw and salted meat at different air temperatures and NaCl content. The desorption characteristics were studied in the relative humidity range of 11.2 to 94.5 % at storage temperatures of 5, 13 and 26°C and at 0, 8, 20 and… CONTINUE READING

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