Effect of temperature on nitrite and water diffusion in pork meat

Gómez, J. H Patiño; Sanjuán, Neus; Bon, J.; Arnau, J.; Clemente, G.

doi:10.1016/j.jfoodeng.2014.10.008

Cited by 27 publications

(29 citation statements)

References 26 publications

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“…In recent years, the rabbit meat production has been considered as a potential sector to contribute to the development of different rural zones in Mexico [1]. In comparison with cattle, sheep, goats, pigs, and poultry, rabbit meat and its products are less consumed, which leads to rabbit meat producers to diversify their products with the purpose to increase its value and consumption [2].…”

Section: Introductionmentioning

confidence: 99%

“…The mass transfer mechanism during this process is relatively slow resulting in a significant increase in processing time and costs [1]. Currently the use of power ultrasound (US) in the meat process is based on the advantage over traditional processes by reducing processing time, improving the product quality, and accelerating mass transfer, due to the 2 Journal of Food Quality effects of cavitation, compression, and expansion produced by the waves [4].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Gómez‐Salazar

Angelica

Cerón‐García

et al. 2018

Journal of Food Quality

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The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO 2 , and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters * and * increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Gómez‐Salazar

Angelica

Cerón‐García

et al. 2018

Journal of Food Quality

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Section: Effects Of Enhancement Solution On Muscle Structurementioning

confidence: 99%

“…Water is added to provide moisture to reduce cooking loss (Gómez et al, 2015). It also acts as a solvent in conjunction with phosphates and salt for muscle protein solubilization by allowing the diffusion of sodium and phosphate ions in the meat matrix (Feiner, 2006;Gómez et al, 2015). These diffuse into the muscle fibre cells because the solution contains a higher concentration of salt and phosphate than the cells (Sabadini et al, 1998;Wang et al, 2000).…”

Section: Effects Of Enhancement Solution On Muscle Structurementioning

confidence: 99%

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Tan¹,

Kock²,

Dykes³

et al. 2018

SA J. An. Sci.

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Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. ______________________________________________________________________________________

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“…However the high energy amount of drying process heartens food researchers to know, model and optimize the whole process to control the quality for new developed food products. The moisture diffusivity and activation energy of various meat products have studied by some scientists, such as beef meat (Francisco et al, 2007), pork meat (Gómez et al, 2015), chicken breast (Volpato et al, 2007), salted meat (Clemente et al, 2007), salted ham muscles (P. Gou et al, 2002), fermented sausage (Smail Eren et al, 2010) and meat product (Meltem Soydan Karabacak et al, 2014). Lovatt and Lawson (1998) dried meat using hot air drying and calculated diffusivity using numerous different mathematical methods.…”

Section: Page26mentioning

confidence: 99%

Moisture Diffusivity and Activation Energy for High Velocity Hot Air Drying of Chicken Meat

Akhtar¹,

Omre²,

Tanwar³

2017

Int. J. Livest. Res.

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Effect of temperature on nitrite and water diffusion in pork meat

Cited by 27 publications

References 26 publications

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Moisture Diffusivity and Activation Energy for High Velocity Hot Air Drying of Chicken Meat

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