A laboratory tumbler simulator – salt penetration improvement due to meat mechanical treatment
2012
Sharedeh, Diaa | Favier, Raphael | Auberger, Jean-Michel | Portanguen, Stéphane | Daudin, Jean-Dominique
Tumbling is a key step in the manufacture of processed meat. However mechanical treatment undergone by meat pieces which determine process yield and product quality cannot be characterized in tumblers. This paper describes a new laboratory device to study the effect of controlled mechanical treatments on mass transfer, protein solubilization, histological changes… It was designed to reproduce on an individual piece of meat the constraints and deformations that are promoted in tumblers of various designs and sizes. In addition experiments carried out with pork Semimembranosus muscles showed that NaCl transfer is enhanced by mechanical treatment. In comparison to raw meat, apparent NaCl diffusivity is increased by 20 % in samples which were treated beforehand curing and by 200 % in samples treated during curing.
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