On-Line Determination of Water Activity at the Lean Surface of Meat Products During Drying and Its Relationship with the Crusting Development
Author:
Affiliation:
1. a Meat Technology Centre, Institute for Food and Agricultural Research and Technology (IRTA) , Granja Camps i Armet , Monells , Spain
2. b Faculty of Process and Environmental Engineering, Lodz Technical University , Lodz , Poland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1081/DRT-200065033
Reference13 articles.
1. Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin
2. Water transfer analysis in pork meat supported by NMR imaging
3. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles
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