Beef slabs were dehydrated by immersion-cooking in a sodium chloride-glycerol solution of lower water activity (aW) in the range of temperatures 30 to 85°C. The present work studies the kinetics of aW lowering in beef as a function of various processing variables (solution temperature, sample thickness) as well as the effect of various pretreatments applied to the beef.
No takes yet. Share an insight, caveat, or question.
FAVETTO et al. (1981) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: