Research and Reviews 1999

Special Circular 168-99

Diffusion Coefficient of Salt During Meat Salting in the Production of Jamón

Herbert W. Ockerman^1*, F. Léon Crespo^##, H. Galan Solvedilla^##, A. Peralta Fernandez^##, N. Ciudad Gonzalez^##, B. Balderas Zubeldia^##, F. Cespedes Sanchez^##, A. Martin Serrano^##, and M. C. Torres Munoz^##
*The Ohio State University Department of Animal Sciences
^##University of Córdoba, Spain

Abstract

Dry salt penetration into muscle tissue is not a simple process with a constant diffusion coefficient. In contrast to expected results, the majority of the salt penetration occurs late in the salting process. This penetration rate could be due to the time for moisture to escape from the tissue to form the initial salt brine. Salt penetrates through capillary spaces and at the same time salt can influence the tissue structure. It is important to monitor this process closely since a balance has to be maintained between minimum salt level for preservation and a maximum salt level for sensory purposes.

¹ For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu
Collaborative research with the University of Córdoba, Spain.