Protein Removal from Waste Brines Generated during Ham Salting through Acidification and Centrifugation

Abstract

Waste brines from meat salting have high organic load and electrical conductivity. Proteins can be removed from the waste brine by acidification and centrifugation. The total protein removal can be up to 90% of the initial content of the waste brine. Protein removal is highly dependent on pH, centrifugation rate, and time.