Role of sugar and sugar alcohols in the wet-curing process of unheated meat products in Japan
Author:
Affiliation:
1. Hayakita Factory, DAISEN SAVEUR SS INC.
2. Department of Food Science and Human Wellness, Rakuno Gakuen University
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/94/4/94_453/_pdf
Reference20 articles.
1. Djelveh G, Gros J. 1988. Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell. Meat Science 24, 11-20.
2. Jay B, Fox JR. 1980. Diffusion of chloride, nitrite, and nitrate in beef and pork. Journal of Food Science 45, 1740-1744.
3. Graiver N, Pinotti A, Califano A, Zaritzky N. 2006. Diffusion of sodium chloride in pork tissue. Journal of Food Engineering 77, 910-918.
4. Knight P, Parsons N. 1988. Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions. Meat Science 24, 275-300.
5. Konno K, Yamanodera K, Kikuchi H, 1997. Solubilization of Fish Muscle Myosin by Sorbitol. Journal of Food Science 62, 980-984.
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