Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

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The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chlor...

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Bibliographic Details
Main Authors: Valquíria Cardoso da Silva Ferreira, Terezinha Domiciano Dantas Martins, Eleonore de Souza Batista, Esmeralda Paranhos dos Santos, Fábio Anderson Pereira da Silva, Íris Braz da Silva Araújo, Márcia Cristina Oliveira do Nascimento
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
Series:Food Science and Technology
Subjects:
water activity
salting
meat quality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200025&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200025&lng=en&tlng=en

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