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

Brining–tumbling is a key step in cured and/or cooked meat product manufacture

Diaa Sharedeh

2015

Scholarcy highlights

  • Brining–tumbling is a key step in cured and/or cooked meat product manufacture
  • To clarify the underlying mechanisms and quantify their effects, meat tissue from Semimembranosus pork muscles was tested under various brining conditions: static brining, static brining after massaging, and brining–massaging
  • Using trials performed on a lab-scale tumbling simulator, massaging was controlled and characterized by three mechanical indexes
  • It was demonstrated that tissue damage is not the main factor explaining salt migration enhancement: a-vs-b comparison showed a 20% increase in Dsalt, which was explained by observed microstructural changes. a-vs-c comparison showed a 200% increase in Dsalt, possibly due to water movement promoted by meat deformation
  • Calculations were used to compare spatial distributions of NaCl within small meat cubes during static brining versus brining–tumbling

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