Moisture sorption isotherm of fresh lean beef and external beef fat

The moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with the standard reference material microcrystalline cellulo...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 60; no. 4; pp. 357 - 366
Main Authors:	Trujillo, Francisco Javier, Yeow, Pei Ching, Pham, Q.Tuan
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-12-2003 Elsevier
Subjects:	Beef Biological and medical sciences Desorption Fat Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Meat and meat product industries Moisture sorption isotherm Water activity Fat Desorption Beef Water activity Moisture sorption isotherm Sorption Meat product Isotherm Experimental study
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Summary:	The moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with the standard reference material microcrystalline cellulose. The MSI of the beef at the highest humidity range was obtained by accelerating equilibration with changes of salts, using a low water activity salt for some time. This procedure was reliable for beef samples but not for the fat samples. No significant changes were found for lean beef in the temperature range 5–40 °C. Three models, GAB, Peleg and Lewicki, were used to fit the experimental data. The best fit was obtained with the GAB equation. The fat MSI was determined at 5, 15 and 25 °C and it was best fitted with the Lewicki model.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/S0260-8774(03)00058-X