Quantification of salt concentrations in cured pork by computed tomography |
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| Authors: | Vestergaard Christian Risum Jørgen Adler-Nissen Jens |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;2. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;3. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;1. Equipe PCAV, UMRA 02.102 PAM Université de Bourgogne-Franche Comté, AgroSup Dijon, 1 esplanade Erasme, 21000, Dijon, France;2. Institut de Science des Matériaux de Mulhouse (IS2 M), UMR 7361, 15 rue Jean Starcky, 68057, Mulhouse, France;3. Laboratoire Léon Brillouin, UMR 12 CEA − CNRS, CEA Saclay, 91191, Gif-sur-Yvette, France;1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China;3. Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen 361021, China |
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| Abstract: | Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration profiles were extracted and fitted to a diffusion model which included a term to account for a non-negligible mass transfer coefficient. It was found that CT provides accurate estimates of salt gradients in meat and it was suggested that this analytical method could be valuable in scientific research and product development. |
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