Diffusion of Curing Brine in Tumbled and Non-Tumbled Porcine Tissue 1

Journal of Food Protection
Herbert W Ockerman, C S Organisciak

Abstract

Tumbling action and time of tumbling both increased the migration of individual cure components of sodium chloride, dextrose, sodium nitrite as well as the average brine (average migration of these components) in porcine tissue. In most instances the difference became apparent after 3 or 4 h (tumbled 10 min/h) of treatment and remained significantly (P < .05) different during the remainder of the 18-h treatment period.

Citations

Jan 6, 2015·Asian-Australasian Journal of Animal Sciences·Tian GaoGuanghong Zhou
Jun 25, 2015·Asian-Australasian Journal of Animal Sciences·Tian GaoGuanghong Zhou
Nov 5, 2014·Journal of the Science of Food and Agriculture·Tian GaoGuanghong Zhou
Jul 30, 2016·Critical Reviews in Food Science and Nutrition·Ramona Bosse Née DanzJochen Weiss

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