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: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v16_n6_p621_FAVETTO |
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| Sumario: | 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 |
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