Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber. (December 2017)

• Record Type: Journal Article
• Authors: Gómez, J.; Sanjuán, N.; Arnau, J.; Bon, J.; Clemente, G.
• Is Part Of: Journal of food engineering. Volume 214(2017)
• Page Start: 69
• Page End: 78
• Publication Date: 2017-12
• Subjects: Meat -- Curing -- Diffusion -- Direction of fiber -- Nitrate -- Water; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.06.028
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled based on Fick's second law. The nitrate diffusion coefficients ranged from 0.007·10 −10 to 0.034·10 −10 m 2 /s (parallel) and 0.89·10 −10 to 1.41·10 −10 m 2 /s (perpendicular), while for water the values ranged from 9.87·10 −9 to 12.46·10 −9 m 2 /s (parallel) and 5.22·10 −10 to 9.29·10 −10 m 2 /s (perpendicular). In every case, these values increased as the temperature rose. The activation energy for water diffusion perpendicular to the meat fiber (31.86 kJ/mol) was greater than when the diffusion was parallel (15.06 kJ/mol). The opposite was observed for nitrate diffusion (96.44 kJ/mol when parallel vs. 24.71 kJ/mol when perpendicular), which implies that nitrate needs more energy for parallel diffusion and, consequently, curing is slower in that direction. Highlights: Transport of nitrate and water in meat curing is influenced by temperature. Nitrate and water diffusion during meat curing is influenced by direction of fiber. Fick's law properly describes the diffusion process in both directions of fiber. Curing is slower when nitrate is transported parallel to meat fiber.