Agritrop
Home

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 March 2004/11 March 2004.

Paper without proceedings
[img]
Preview
Published version - Anglais
Use under authorization by the author or CIRAD.
document_530595.pdf

Télécharger (218kB) | Preview

Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : Pièce de viande, Dindon, Traitement, Marinage, Immersion, Propriété organoleptique, Acidité, Méthode

Classification Agris : Q02 - Food processing and preservation

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)

Autres liens de la publication

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

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2019-10-03 ]