EFFECT OF CURRENT INTENSITY ON DIFFUSION OF SODIUM CHLORIDE IN BEEF
 
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Pol. J. Food Nutr. Sci. 1998;48(1):59–66
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ABSTRACT
The results of model studies on electrochemically-cured beef are reported. The electrical stimulation of curing - brine/beef system with current of different intensity was carried out with a prototype unit, generating the alternating current of rectangular and symmetric pulses. The rate of sodium chloride ranged broadly (from about 0.5 to 3.4 m2h-1 E-6) depending on the curing time, distance of the meat layer from the brine front and current intensity. The electrochemically - cured beef had higher diffusivity compared with the conventionally - cured beef. The diffusion coefficients of sodium chloride generally increased with an increase of current intensity used for the stimulation.
ISSN:1230-0322