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.
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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, |
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dig-cirad-fr-5305952024-01-28T14:15:59Z http://agritrop.cirad.fr/530595/ http://agritrop.cirad.fr/530595/ Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics. Abi Nakhoul Pierre, Goli Thierry, Zakhia-Rozis Nadine, Bohuon Philippe, Trystram Gilles. 2004. In : ICEF9, International Conference on Engineering and Food, Montpellier = Congrès international de génie des procédés alimentaires, 7-11 March 2004. ACIA, SFGP. Paris : SCI, 6 p. International Congress on Engineering and Food. 9, Montpellier, France, 7 Mars 2004/11 Mars 2004. Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics Abi Nakhoul, Pierre Goli, Thierry Zakhia-Rozis, Nadine Bohuon, Philippe Trystram, Gilles eng 2004 SCI ICEF9, International Conference on Engineering and Food, Montpellier = Congrès international de génie des procédés alimentaires, 7-11 March 2004 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 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. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/530595/1/document_530595.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=189835 |
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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 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 |
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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 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 Abi Nakhoul, Pierre Goli, Thierry Zakhia-Rozis, Nadine Bohuon, Philippe Trystram, Gilles Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
description |
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. |
format |
conference_item |
topic_facet |
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 |
author |
Abi Nakhoul, Pierre Goli, Thierry Zakhia-Rozis, Nadine Bohuon, Philippe Trystram, Gilles |
author_facet |
Abi Nakhoul, Pierre Goli, Thierry Zakhia-Rozis, Nadine Bohuon, Philippe Trystram, Gilles |
author_sort |
Abi Nakhoul, Pierre |
title |
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
title_short |
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
title_full |
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
title_fullStr |
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
title_full_unstemmed |
Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
title_sort |
meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics |
publisher |
SCI |
url |
http://agritrop.cirad.fr/530595/ http://agritrop.cirad.fr/530595/1/document_530595.pdf |
work_keys_str_mv |
AT abinakhoulpierre meatmarinationinorganicacidcontainingsolutionsmostinfluentprocessparametersonmasstransferandevolutionofphysicochemicalcharacteristics AT golithierry meatmarinationinorganicacidcontainingsolutionsmostinfluentprocessparametersonmasstransferandevolutionofphysicochemicalcharacteristics AT zakhiarozisnadine meatmarinationinorganicacidcontainingsolutionsmostinfluentprocessparametersonmasstransferandevolutionofphysicochemicalcharacteristics AT bohuonphilippe meatmarinationinorganicacidcontainingsolutionsmostinfluentprocessparametersonmasstransferandevolutionofphysicochemicalcharacteristics AT trystramgilles meatmarinationinorganicacidcontainingsolutionsmostinfluentprocessparametersonmasstransferandevolutionofphysicochemicalcharacteristics |
_version_ |
1792496376508055552 |