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

Résumé : 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.

Mots-clés Agrovoc : pièce de viande, dindon, traitement, marinage, Immersion, propriété organoleptique, acidité, méthode

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Abi Nakhoul Pierre, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Goli Thierry, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Zakhia-Rozis Nadine, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Bohuon Philippe, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
• Trystram Gilles, ENSIA (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/530595/)

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