Kinetics studies during NaCl and KCl pork meat brining

Effect of temperature on nitrite and water diffusion in pork meat

“…As regards the values of the diffusion coefficient of nitrite, these were comparable to those obtained by Barat et al (2011) for NaCl and KCl in pork meat brining. The authors obtained values for the diffusion coefficient of these salts of between 4.98 Á 10 À12 and 2.48 Á 10 À9 m 2 /s by fitting a diffusion model to experimental salting kinetics and assuming diffusion to be time-dependent.…”

“…During the first 5 days of curing, a rapid drop in the water content was observed at the three experimental temperatures (2, 7 and 12°C), which then decreased and tended towards the equilibrium value (1.4 kg water/kg dry matter at 2°C and 0.89 and 0.75 kg water/kg dry matter at 7 and 12°C, respectively). These results are typical of meat salting and curing, where the decrease in water content is faster during the early days of the process due to osmotic dehydration (Barat et al, 2011;Grau et al, 2008). The drop in moisture content was faster during the entire curing process for the samples salted at 12 and 7°C than for those salted at 2°C.…”

“…The transfer mechanism of both nitrite ion and sodium through the meat structure is an interesting aspect in meat processing technology. The transport phenomenon in the meat brining operation, defined by the transfer of salts and water, is complicated and depends on aspects such as salt concentration, temperature, pH and meat fibre direction (Barat et al, 2011;Boudhrioua et al, 2009;Gravier et al, 2006Gravier et al, , 2009.…”

Modelización de las cinéticas de difusión de nitrato de sodio y nitrito de sodio durante el curado de carne.

“…El fenómeno de difusión de sales en tejido cárnico también fue estudiado por Barat et al (2011), encontrando que en la etapa inicial de salado hay una ganancia de sal rápida en la capa superficial de la muestra, mientras que para tiempos mayores se produce una menor tasa de penetración de sal en las capas internas. La alta concentración de nitritos en las zonas superficiales favorece la difusión de éstos hacia las zonas más internas de las muestras, debido al gradiente de concentración entre ambas zonas.…”

“…El comportamiento observado en las cinéticas experimentales realizadas fue similar al obtenido por otros autores para el salado de carne con otras sales (Aliño et al, 2009;Barat et al, 2011;Van Nguyen et al, 2010).…”