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vol. 4, nr. 2 (2004)
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Analysis of water properties in selected porcine muscles subjected to the process of injection curing
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Hanna Gajewska-Szczerbal1, Hanna Maria Baranowska2, Tomasz Ostrowski1
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1 Institute of Meat Technology, University of Agriculture, ul. Wojska Polskiego 31, 60-624 Poznań |
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2 Department of Physics, University of Agriculture, ul. Wojska Polskiego 38/42, 60-637 Poznań |
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vol. 4 (2004), nr. 2,
pp. 301-312
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abstract:
The presented study discusses results of investigations carried out on two porcine muscles: the triceps muscle of the arm (musculus triceps brachii) and the semimembranosus muscle (musculus semimembranosus). Raw muscles, muscles after brine injection under different pressures and after plasticisation were assessed. On the basis of the results obtained, variations in the water content as well as differences in the pH value and the quotient of the sodium chloride and water (S/W) concentrations in both types of muscles and at each phase of the experiment were observed. The use of different injection techniques with the curing brine (low pressure and spray injection) affected the free drip from the muscles after the injection as well as the value of the P/W (protein : water) quotient The increase of water activity in the m. triceps brachii was observed only after the plasticization process, whereas in the m. semimembranosus – already after the injection with the curing brine. The utilization of the nuclear magnetic resonance (NMR) phenomenon allowed to find differences in the organisation of water in both of the muscles examined in successive process phases of the experiment, although they were not observed to occur between the raw muscles.
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keywords:
muscles, curing techniques, water properties, NMR
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original in:
English
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