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Comparison of mass transfers of Turkey meat immersed in brine at atmospheric pressure and under partial pulsed vacuum

Deumier F., Collignan A., Trystram G., Bohuon P.. 2001. In : ed. by J. Welti-Chanes, G.V. Barbosa-Canovas, J.M. Aguilera, L.C. Lopez-Leal, P. Wesche-Ebeling, A. Lopez-Malo, E. Palou-Garcia. Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000. Lancaster : Technomic, p. 1279-1283. International Congress on Engineering and Food. 8, 2000-04-09/2000-04-13, Puebla (Mexique).

Vacuum salting of meat products often involves dry salting or injection processes. Vacuum osmotic dehydration have been studied on fiuits and vegetables. These studies showed that vacuum increased solute gain. The objective of this work is to experiment and report the effect of the application a pulsed vacuum on the mass transfers turkey meat brining. Mass transfers (water loss and salt gain) were measured and the penetration of a colored solution was estimated by evaluating the coloration density (CD) of immersed meat cubs median slices. Comparisons between rapid (rPVI) and slow pulsed vacuum immersion (sPVI) and atmospheric pressure immersion (API) were done. The difference between rPVI and sPVI is the duration of transition period between atmospheric and residual pressure steps in a vacuum cycle. Residual vacuum is reached in 5 seconds in rPVI and in 100 seconds in sPVI. Applying sPVI at a residual pressure of 200 mbar for 36 minutes resulted in an increase of yields (102 vs. 98.5 kg/100 kg initial matter for API), an increase of salt gain (4.6 vs. 3.6 kg/100 kg i.m. for API) and a decrease of water loss (1.5 vs. 4.5 kg/100 kg i.m. for API). rIVP increased these effects and led to higher yields, higher salt gains and lower water losses. CD of meat cub slices was higher (66%) for rPVI, median for sPVI (39%) and lower for API (33%) after 30 minutes. A preliminary degassing of meat filets in a 1g/kg salt solution did not significantly modify mass transfers. Vacuum inducts a degassing. This degassing probably damages the meat structure, which favors the formation of a dynamic porosity. When atmospheric pressure is restored, the solution penetrates the product. (Résumé d'auteur)

Mots-clés : viande de dinde; séchage; immersion; transfert de masse; salage; saumure; séchage par le vide; déshydratation imprégnation par immersion

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