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Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy

• Authors : Abou El Karam, Saïd; Anne, Duconseille; Vénien, Annie ...

Subjects: Synchrotron deep UV microspectroscopy; Muscle protein fluorescence; Muscle fluorophores

• Source: ISSN: 0308-8146.

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Influence of sodium chloride on muscle UV autofluorescence characteristics

• Authors : Abou El Karam, Saïd; Ferrand, Maxime; El Jabri, Mohammed ...

Subjects: UV spectroscopy; Fluorescence; Muscle

• Source: ISSN: 0308-8146.

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Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality.

• Authors : Chabbouh, Meriem¹ (AUTHOR); Hajji, Wafa¹ (AUTHOR); Hadj Ahmed, SamiBen² (AUTHOR)

Subjects: *Food dehydration; *Salting of food; *Dried beef

• Source: Drying Technology. Sep2011, Vol. 29 Issue 13, p1571-1579. 9p. 1 Black and White Photograph, 4 Charts, 5 Graphs.

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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

• Authors : Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments; Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural; Ministerio de Educación y Ciencia

Subjects: Mass transfer; Power ultrasound; Modelling

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Scientific report on intake of table salt by consumption of meat products

• Authors : Croatian Agency for Agriculture and Food - Center for Food Safety

Subjects: 2. Zero hunger; table salt; Croatia

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AN ORGANIC, NATURAL ANTIMICROBIAL PRESERVATIVE FOR MEAT PRODUCTS

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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

• Authors : Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente

Subjects: Power ultrasound; Diffusivity; TECNOLOGIA DE ALIMENTOS

• Source: RiuNet. Repositorio Institucional de la Universitat Politécnica de ValénciainstnameUniversitat Politècnica de València (UPV)

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Get pickled.

• Authors : Tom Parker Bowels

• Source: Mail on Sunday. 1/ 6/2013, p32. 1p.

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