EFFECT OF CURRENT INTENSITY ON DIFFUSION OF SODIUM CHLORIDE IN BEEF

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.