[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled ...
[EN] Nitrites are important food additives. The nitrite movement in meat is assumed to occur by means of a diffusion process. The objective of this study was to investigate the effect of temperature on nitrite and water ...
[EN] Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite:
three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the ...
Fulladosa, E.; PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier; Muñoz, I; Arnau, J.; Gou, Pere(Elsevier, 2015-06)
[EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound ...