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EFFECT OF ELECTRICAL STIMULATION AND BONING TEMPERATURE ON DISTRIBUTION AND MIGRATION OF CURING INGREDIENTS (NITRITE, SALT, GLUCOSE) IN PORK TISSUE.

Author(s) : OCKERMAN H. W., KWIATEK K.

Type of article: Article

Summary

HOT AND COLD-BONED PORK SAMPLES, BOTH ELECTRICALLY STIMULATED AND NONSTIMULATED WERE PLACED BELOW A BRINE SOLUTION IN TUBES, HELD AT 276-278 K (3-5 DEG C). RESULTS INDICATED THAT ELECTRICAL STIMULATION CAUSED IMPROVEMENT IN ABSORPTION AND DISTRIBUTION OF CURING INGREDIENTS. THE MIGRATION OF NITRITE WAS HIGHER FOR HOT-BONED PORK TISSUE ELECTRICALLY STIMULATED AND NONSTIMULATED.

Details

  • Original title: EFFECT OF ELECTRICAL STIMULATION AND BONING TEMPERATURE ON DISTRIBUTION AND MIGRATION OF CURING INGREDIENTS (NITRITE, SALT, GLUCOSE) IN PORK TISSUE.
  • Record ID : 1986-0678
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 4; 1985.07-08; 884-886; 921; 5 fig.; 1 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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