The study of changes in raw meat salting using acoustically activated brine.
The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.
['Krasulya|Olga|O|', 'Tsirulnichenko|Lina|L|', 'Potoroko|Irina|I|', 'Bogush|Vladimir|V|', 'Novikova|Zhanna|Z|', 'Sergeev|Andrey|A|', 'Kuznetsova|Tatyana|T|', 'Anandan|Sambandam|S|']
D000162:Acoustics D000818:Animals D007700:Kinetics D009682:Magnetic Resonance Spectroscopy D008461:Meat Products D012492:Salts D012965:Sodium Chloride D013552:Swine
Salting Pork Activated fluid mediums Cavitation Food acoustic chemistry Microstructural changes NMR-water relaxation