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| Ferreira,Valquíria Cardoso da Silva; Martins,Terezinha Domiciano Dantas; Batista,Eleonore de Souza; Santos,Esmeralda Paranhos dos; Silva,Fábio Anderson Pereira da; Araújo,Íris Braz da Silva; Nascimento,Márcia Cristina Oliveira do. |
| The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Salting; Meat quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200025 |
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