A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables

Beef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickn...

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Autores principales: FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p621_FAVETTO
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v16_n6_p621_FAVETTO
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spelling todo:paper_09505423_v16_n6_p621_FAVETTO2023-10-03T15:50:12Z A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables FAVETTO, G. CHIRIFE, J. BARTHOLOMAI, G.B. Beef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef. Copyright © 1981, Wiley Blackwell. All rights reserved Fil:FAVETTO, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p621_FAVETTO
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Beef slabs were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef. Copyright © 1981, Wiley Blackwell. All rights reserved
format JOUR
author FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
spellingShingle FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
author_facet FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.B.
author_sort FAVETTO, G.
title A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
title_short A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
title_full A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
title_fullStr A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
title_full_unstemmed A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables
title_sort study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. ii. kinetics of aw lowering and effect of some process variables
url http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p621_FAVETTO
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