| Evolution of pH during immersion of meat protein matrices in acidic marinades. | |
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MedLine Citation:
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PMID: 22041099 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during marination in an acetic acid solution. It is based on measurement of the buffering capacity by acidification using a strong acid. A calculation based on the dissociation equilibrium of acetic acid is used to estimate the mean pH reached, factoring in the acid content of the meat. For long marination times, the calculated pH is over-evaluated in relation to the experimental value. This can be explained by the significant loss of buffering substances during immersion. After 6h of immersion, the matrix's proton binding capacity may be reduced to just 20% of the initial value. Hence to improve the prediction of meat cut pH during marination, it is necessary to factor in the outgoing flow of buffering substances. |
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Authors:
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T Goli; P Bohuon; J Ricci; A Collignan |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-10-15 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-11-1 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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CIRAD, UMR QualiSud, Food Process Engineering TA B-95/16, 73, rue JF Breton 34398 Montpellier cedex 5, France. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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