Influence of Brine Concentration on Moisture and NaCl Transport During Meat Salting

摘要

Brine concentration had a significant effect (p ＜ 0.05) on water and NaCl transport during meat brining. Hydration or dehydration of samples could be achieved by using low or high brine concentrations, respectively. The more concentrated the brine, the greater the gain in NaCl. The effective diffusivity identified for moisture transport showed that the different direction of moisture transport depended on the brine concentration. The influence of NaCl concentration on the solubility of proteins and, therefore, on the water-holding capacity of meat could explain this behavior.