Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experimental tumbling conditions. Tumbling conditions significantly impacted the solute concentration profiles, except for that of water. Values of both salt and acetic acid diffusion coefficients obtained clearly showed that tumbling increased solute transfers inside meat, with diffusion coefficient values ranging from 2 to 27 × 10−9 m2 s−1 and from 0.2 to 8.6 × 10−9 m2 s−1, respectively. The tumbling mechanical effect related to the device used impacted the most on mass transfers (p-value<0.01 for salt and acetic acid diffusion), followed by tumbling time (p-value<0.01 for salt and acetic acid diffusion), and to a lesser extent, the use of vacuum (p-value<0.01 for salt diffusion and p-value<0.05 for acetic acid diffusion). Further studies should define the best salt and acid concentration profiles generated when tumbling, so as to obtain the best trade-off between good sanitary protection of meat and a sufficiently tender and organoleptically acceptable end-product after the final drying operation.
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Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, viande bovine, mélangeur, salage, séchage, transfert de masse, acide acétique, viande séchée, http://aims.fao.org/aos/agrovoc/c_861, http://aims.fao.org/aos/agrovoc/c_25775, http://aims.fao.org/aos/agrovoc/c_1092, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_80, http://aims.fao.org/aos/agrovoc/c_2383, |
Online Access: | http://agritrop.cirad.fr/593306/ http://agritrop.cirad.fr/593306/1/PS937.pdf |
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dig-cirad-fr-5933062024-01-29T02:13:52Z http://agritrop.cirad.fr/593306/ http://agritrop.cirad.fr/593306/ Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing. Mirade P.S., Portanguen Stéphane, Sicard J., De Souza J., Musavu Ndob A., Hoffman Louwrens Christian, Goli Thierry, Collignan Antoine. 2020. Journal of Food Engineering, 265:109686, 9 p.https://doi.org/10.1016/j.jfoodeng.2019.109686 <https://doi.org/10.1016/j.jfoodeng.2019.109686> Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing Mirade, P.S. Portanguen, Stéphane Sicard, J. De Souza, J. Musavu Ndob, A. Hoffman, Louwrens Christian Goli, Thierry Collignan, Antoine eng 2020 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experimental tumbling conditions. Tumbling conditions significantly impacted the solute concentration profiles, except for that of water. Values of both salt and acetic acid diffusion coefficients obtained clearly showed that tumbling increased solute transfers inside meat, with diffusion coefficient values ranging from 2 to 27 × 10−9 m2 s−1 and from 0.2 to 8.6 × 10−9 m2 s−1, respectively. The tumbling mechanical effect related to the device used impacted the most on mass transfers (p-value<0.01 for salt and acetic acid diffusion), followed by tumbling time (p-value<0.01 for salt and acetic acid diffusion), and to a lesser extent, the use of vacuum (p-value<0.01 for salt diffusion and p-value<0.05 for acetic acid diffusion). Further studies should define the best salt and acid concentration profiles generated when tumbling, so as to obtain the best trade-off between good sanitary protection of meat and a sufficiently tender and organoleptically acceptable end-product after the final drying operation. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/593306/1/PS937.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.jfoodeng.2019.109686 10.1016/j.jfoodeng.2019.109686 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2019.109686 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.jfoodeng.2019.109686 |
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Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 |
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Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 Mirade, P.S. Portanguen, Stéphane Sicard, J. De Souza, J. Musavu Ndob, A. Hoffman, Louwrens Christian Goli, Thierry Collignan, Antoine Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
description |
This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experimental tumbling conditions. Tumbling conditions significantly impacted the solute concentration profiles, except for that of water. Values of both salt and acetic acid diffusion coefficients obtained clearly showed that tumbling increased solute transfers inside meat, with diffusion coefficient values ranging from 2 to 27 × 10−9 m2 s−1 and from 0.2 to 8.6 × 10−9 m2 s−1, respectively. The tumbling mechanical effect related to the device used impacted the most on mass transfers (p-value<0.01 for salt and acetic acid diffusion), followed by tumbling time (p-value<0.01 for salt and acetic acid diffusion), and to a lesser extent, the use of vacuum (p-value<0.01 for salt diffusion and p-value<0.05 for acetic acid diffusion). Further studies should define the best salt and acid concentration profiles generated when tumbling, so as to obtain the best trade-off between good sanitary protection of meat and a sufficiently tender and organoleptically acceptable end-product after the final drying operation. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires viande bovine mélangeur salage séchage transfert de masse acide acétique viande séchée http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_25775 http://aims.fao.org/aos/agrovoc/c_1092 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_80 http://aims.fao.org/aos/agrovoc/c_2383 |
author |
Mirade, P.S. Portanguen, Stéphane Sicard, J. De Souza, J. Musavu Ndob, A. Hoffman, Louwrens Christian Goli, Thierry Collignan, Antoine |
author_facet |
Mirade, P.S. Portanguen, Stéphane Sicard, J. De Souza, J. Musavu Ndob, A. Hoffman, Louwrens Christian Goli, Thierry Collignan, Antoine |
author_sort |
Mirade, P.S. |
title |
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
title_short |
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
title_full |
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
title_fullStr |
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
title_full_unstemmed |
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
title_sort |
impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing |
url |
http://agritrop.cirad.fr/593306/ http://agritrop.cirad.fr/593306/1/PS937.pdf |
work_keys_str_mv |
AT miradeps impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT portanguenstephane impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT sicardj impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT desouzaj impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT musavundoba impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT hoffmanlouwrenschristian impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT golithierry impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing AT collignanantoine impactoftumblingoperatingparametersonsaltwaterandaceticacidtransfersduringbiltongtypemeatprocessing |
_version_ |
1792499803918172160 |