Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusio...

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Detalles Bibliográficos
Autores principales: Chen, Dan, Zhu, Qiujin, Zhou, Ying, Wan, Jing, Deng, Li, Wang, Lei, Liu, Linggao, Gu, Sha, Huang, Yanpei, Zhou, Yeling, Bi, Shenghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094276/
https://www.ncbi.nlm.nih.gov/pubmed/37048270
http://dx.doi.org/10.3390/foods12071451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094276/
https://www.ncbi.nlm.nih.gov/pubmed/37048270
http://dx.doi.org/10.3390/foods12071451

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