Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 24 (1) , 11-20
- https://doi.org/10.1016/0309-1740(89)90003-x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptakeInternational Journal of Food Science & Technology, 1981
- A Method for the Determination of Diffusion Coefficients of Food Components in Low‐ and Intermediate Moisture SystemsJournal of Food Science, 1981
- DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORKJournal of Food Science, 1980
- The diffusion of salt in pork muscle and fat tissueJournal of the Science of Food and Agriculture, 1966