The diffusion of salt in pork muscle and fat tissue

The diffusion coefficients of salt in pork longissirnus dorsi muscle between –2 and 25° and subcutaneous back fat at ?2° have been determined and compared with coefficients calculated from reported results of other workers. The rate of salt diffusion did not depend on the muscle fibre direction. Freezing the muscle at ?20° had no effect on the diffusion coefficient subsequently determined at ?2°.