Pork brining

The process of pork brining has been studied by using Na imaging and has also been explored by observing the effects of the binding of manganese ions. " The use of MRI and measurement of bulk NMR properties have been compared... 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

In the research department of a food company, the diffusion of salt into meat products is studied. Large pieces are immersed in concentrated brine (salt concentration cj), and the salt uptake per unit surface area is determined as a function of brining time (t).As expected, it is proportional to t. By means of Eq. (5.19), the effective diffusion coefficient D is estimated. For lean pork a value of 2.2 10-10 m2 s-1 results, for back fat (untrimmed bacon) only 10 11 m2 s 1. As a check it is determined in a separate experiment what the salt content is at a distance of 1 cm from the outside after 5 days of brining. By using Eq. (5.21), it is expected that in the lean pork c (expressed per kg water) will equal nearly 0.5ci, whereas it... 

Above, the factors affecting the magnitude of D have been discussed. Factor 1 is that part of the volume of the material is not available for transport salt dissolves in water and not in the dry matter of the meat. This then implies that the determined values of D are too small. If the volume fraction of water equals 1 — expected values of cjc at 1 cm after 5 days brining, assuming for lean pork

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Pork is placed in Btrong brine and keeps well. Ducks and wild game have similarly been salted down successfully. 

Evolution of the moisture content of pork loin samples during treatment in brines of NaCI concentrations, with and without ultrasound application. 

Uses Protein source, gellant, emulsifier for comminuted meats, injection brines for additional binding and sliceability in cooked hams, cooked sausage, pork loins, poultry prods., patties, meat and fish balls, cream soups Features Strong gelling... 

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