Kinetics of sodium chloride diffusion in the process of pickling beef depending on its pH value
2000
Cierach, M. | Ostoja, H. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Technologii i Chemii Miesa)
Diffusion kinetics of chlorides during pickling (corning) of the beef was investigated on meats characterized by different level of post-slaughter glycogenolysis and various pH values. The results were used to calculating effective salt diffusion coefficients and to evaluating the rate of pickling process. Along with decreasing beef pH, rose the concentration of sodium chloride and effective coefficient of chloride diffusion
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