A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake

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Abstract
Summary: Beef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C.Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equilibrium condition between beef and external solution is given by the equality of sodium chloride and glycerol concentration in the water of the solution and in the muscle tissue water.The variation of water content, sodium chloride and glycerol content in beef has been determined as a function of immersion time. Solute uptake data by beef slabs were handled according to standard techniques used for obtaining diffusion coefficients assuming unsteady state Fickian diffusion.