The salting is a process used in meat products which allows reducing the amount of water, thus facilitating the storage and preservation allowing for longer times is made. The combination of salting with other technologies results in greater efficiency. Actually, due to its wide field of action, ultrasound technology has been used in the food industry, where one of his great advantages is the improvement in kinetic processes. Thus, this project aims to study the influence of application of ultrasound and mechanical agitation in the physical and structural properties of beef subjected to salting. To fulfill the stated objective will be an experimental design involving variables such as ultrasonic power and intensity, speed of rotation of the agitator, temperature, and concentration of brine and salting time. Once each experimental trial, random samples will be analyzed for structural, thermodynamic, physical and mechanical properties. It will also assessment of mass transfer during salting, mathematically determining the diffusion coefficient of water and salt in meat as a function of temperature, parameters ultrasonic agitation and moisture. Based on these results, it is intended to investigate whether the application of ultrasonic agitation or high intensity can increase the yield of industrial processes and also may improve the sensory properties and mechanical properties of the final product.
News published in Agência FAPESP Newsletter about the scholarship: