Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Sharedeh, Diaa; Mirade, Pierre‐Sylvain; Vénien, Annie; Daudin, Jean-Dominique

doi:10.1016/j.jfoodeng.2015.06.023

Cited by 18 publications

(12 citation statements)

References 17 publications

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“…Even though myosin extraction is better at 0°C than at 4°C (Offer & Knight, 1988), we held the brine temperature at 4°C in order to mimic the industrial conditions generally applied in Europe (Juillard & Frentz 2004). This temperature limits bacterial growth and is consistent with previous scientific studies on brined meat (Alino, Grau, Fernandez-Sanchez, Arnold, & Barat, 2010;Aursand et al, 2009;Bocker et al, 2006;Bocker, Kohler, Aursand, & Ofstad, 2008;Sharedeh et al, 2015).…”

Section: Sample Incubations In Brinesupporting

confidence: 91%

“…To avoid contact with the container walls (polypropylene container, 33 mm × 70 mm, 60 mL; D. Dutcher S.A., Bumath, France), the samples were hung with a wire from the container top with every face of the muscle piece in contact with the brine. By applying Fick's second law, if the apparent diffusivity of NaCl is close to 5 ± 0.5 × 10 −10 m 2 /s (Djelveh & Gros, 1988;Lebert & Daudin, 2014;Sharedeh, Mirade, Venien, & Daudin, 2015), then NaCl would reach the core of the sample after 12 hr, which is consistent with a previous experiment on NaCl transfers in rat muscles (Filgueras, Peyrin, Venien, Henot, & Astruc, 2016). However, to ensure fully homogenous NaCl distribution in the samples and decrease the relative difference in salt exposure time between periphery and core, we immersed the samples for 5 days.…”

Section: Sample Incubations In Brinementioning

confidence: 99%

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Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

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Section: Sample Incubations In Brinesupporting

confidence: 91%

Section: Sample Incubations In Brinementioning

confidence: 99%

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Astruc¹,

Desfrétières²,

Vénien³

2018

Journal of Food Science

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show abstract

“…Gurikar et al (21) and Vasanthi et al (53) further suggest that increasing pH values are linked to losses in free acid groups with rising heat treatment time. Sharedeh et al (44) indicated that a small pilot tumbling device is suitable for static salting, whereas large tumblers were suitable for combining massage and salting. Villalobos-Delgado et al (54) noted that tumbling is effective only for stickiness of dry-cured lamb leg samples produced from different tumbling times after salting.…”

Section: Resultsmentioning

confidence: 99%

Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf

Telli¹,

Telli²,

Biçer³

et al. 2020

Medycyna Weterynaryjna

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In this study the authors aimed to determine the effects of the tumbling process and carrageenan usage on the physicochemical, microbiological and sensory properties of meat loaves, which are uncommon in Turkey and only produced at a sub-industrial level. The meat loaves were produced from beef (rib and chuck regions) and layer hen meat and partitioned equally into three groups. The first group served as a control group, whereas the second and third groups were processed by tumbling for 1 and 2 h, respectively. The tumbling programme involved 20 millibar pressure, with 3 min of operation and 1 min of stoppage. After tumbling, each group was divided into two equal parts, followed by the addition of 1% carrageenan to one part of each. This production was repeated, and the meat loaves were stored at 4°C. Physicochemical, microbiological and sensory analyses of the final products were performed on the 0th, 3rd, 7th, 12th and 15th day of storage for assessing the product quality. The utilisation of carrageenan increased the beef and chicken meat loaves by 0.69% and 1.85%, respectively. The carrageenan reduced cooking loss by an average of 5% relative to the control group. The cutting and sensory properties of the groups produced by both tumbling and the addition of carrageenan exhibit higher scores than the other groups (P < 0.05). The average of the pH, aw, salt%, dry matter%, ash% and fat% in the beef meat loaves are 6.26, 0.938, 0.988, 31.52, 2.30 and 4.64, respectively, whereas corresponding values for chicken meat loaves are 6.26, 0.927, 1.23, 35.80, 2.18 and 7.38, respectively for the control groups. Yeast-mould growth was absent in all samples, containing 2.90-6.05 log10 CFU/g TMAB, 2.00-4.27 log10 CFU/g Micrococcus–Staphylococcus and 0-3.62 log10 CFU/g Enterobacteriaceae.

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“…It offers various functionalities such 36 as preservation, improved technological yields, and influences meat tissue properties such as water-37 holding capacity and protein solubilisation, which in turn defines meat texture (Sharedeh et al, 2015). 38…”

Section: Introduction 33mentioning

confidence: 99%

Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

Dixit¹,

Casado-Gavalda²,

Cama-Moncunill³

et al. 2018

Journal of Food Engineering

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Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator

Cited by 18 publications

References 17 publications

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf

Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat

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