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Diffusivity of moisture in whole muscle meat measured by a drying curve method.

Medida de la difusión de la humedad en el músculo de la carne por el método de la curva de secado.

Author(s) : MERTS I., LOVATT S. J., LAWSON C. R.

Type of article: Article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Sofia, Bulgaria (See IIR Bulletin, reference 2001-0925). The accuracy of any model of the movement of moisture within meat during meat cooling depends in part on the accuracy with which the moisture diffusivity within that meat is known. The authors discuss some of the reasons for the wide variability in reported data, describe a reliable measurement method, analyse the level of uncertainty to be expected, and report some moisture diffusivity data collected using this method.

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Pages: 34-40 (5 p.)

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Details

  • Original title: Medida de la difusión de la humedad en el músculo de la carne por el método de la curva de secado.
  • Record ID : 2005-2093
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 33 - n. 368
  • Publication date: 2005/03

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