Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics

Food additives such as sodium chloride, alone or in combination with phosphates and polyphosphates, and some organic acids, are used as functional ingredients for improving the sanitary quality and organoleptic characteristics of meat. This paper deals with the migration of organic acids in turkey muscle and the various effects on the cured meat characteristics (e.g. pH, swelling). It also offers new perspectives in pH prediction during marination process.

Bibliographic Details

Main Authors:	Abi Nakhoul, Pierre, Goli, Thierry, Zakhia-Rozis, Nadine, Bohuon, Philippe, Trystram, Gilles
Format:	conference_item biblioteca
Language:	eng
Published:	SCI
Subjects:	Q02 - Traitement et conservation des produits alimentaires, pièce de viande, dindon, traitement, marinage, Immersion, propriété organoleptique, acidité, méthode, http://aims.fao.org/aos/agrovoc/c_4672, http://aims.fao.org/aos/agrovoc/c_8016, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_4605, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_5399, http://aims.fao.org/aos/agrovoc/c_8601, http://aims.fao.org/aos/agrovoc/c_4788,
Online Access:	http://agritrop.cirad.fr/530595/ http://agritrop.cirad.fr/530595/1/document_530595.pdf
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