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CALCULATION OF WATER ACTIVITY ON THE SURFACE OF HOT BONED MUSCLES DURING CHILLING.
Author(s) : DAUDIN J. D.
Summary
THE WATER ACTIVITY OF MEAT DURING CHILLING DETERMINES THE ROF WEIGHT LOSS AND THE GROWTH OF MICROORGANISMS. THE AUTHOR DESCRIBES A METHOD FOR MEASURING THIS PARAMETER, BASED ON THE EQUATION OF MASSTRANSFER THROUGH A BOUNDARY LAYER. IN ADDITION TO AIR PROPERTIES, IT IS NECESSARY TO MEASURE WEIGHT LOSS AND SURFACE TEMPERATURE CONTINUOUSLY. THE METHOD CAN BE APPLIED TO PRODUCTS WITH A COMPLEX SHAPE SUCH AS MUSCLES. THE CALCULATION INCLUDES 2 STEPS: 1. CALCULATION OF A TERM DEPENDING ON THE SHAPE AND SIZE OF THE PRODUCT AND AIR FLOW ; 2. CALCULATION OF WATER ACTIVITY AS A FUNCTION OF TIME BY USING THE PRECEDING TERM. THE METHOD WAS APPLIED TO HOT-BONED BOVINE MUSCLES. THE CALCULATED DATA FOR WATER ACTIVITY SHOW THAT BACTERIAL GROWTH IS PROBABLY INHIBITED DURING COOLING.
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Details
- Original title: CALCULATION OF WATER ACTIVITY ON THE SURFACE OF HOT BONED MUSCLES DURING CHILLING.
- Record ID : 1988-1064
- Languages: English
- Publication date: 1986/09/10
- Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
1986-3; 389-395; 2 fig.; 1 tabl.; 9 ref.; discuss. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Microbiology; Measurement; Mass transfer; Meat; Chilling; Weight loss; Hot boning; Water activity
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