The effect of salt concentration on the freezing point of meat simulants |
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Authors: | C. James I. Lejay N. Tortosa X. Aizpurua S.J. James |
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Affiliation: | FRPERC, University of Bristol, Churchill Building, Langford, Bristol BS40 5DU, UK |
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Abstract: | Accurate data on the initial freezing point of cured meat is required to predict freezing rates or identify optimal slicing temperatures. However, little data was found in the literature. Experiments were therefore carried out using the ‘Karlsruhe test substance’ (‘Tylose’) with varying salt concentrations as a cured meat substitute. Initial freezing points were −1.4, −3.1, −4.1, −5.2 and −6.3 °C at salt contents of 0.5, 2, 3, 4 and 5 kg salt/100 kg sample, respectively. These values were within ±0.5 °C of published values for cured pork and within ±0.9 °C of theoretical predictions. Modifying the salt content of Tylose is therefore a simple way of determining the initial freezing point of cured lean meats, and Tylose modified in this way can be used to simulate the freezing of cured meat. |
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Keywords: | Meat Meat stimulant Experiment Measurement Freezing pointMots clé s: Viande Produit carné Substitut Expé rimentation Mesure Tempé rature de congé lation |
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