0000000000297304
AUTHOR
A. Arnold
showing 2 related works from this author
Team Description Mainz Rolling Brains 2001
2002
The Mainz Rolling Brains 2001 team is based on our last year’s team. Our modular design as described in [1] has proved to be efficient and flexible. Thus the team could easily be adopted to the soccerserver’s new features and some of the weak spots of our team could be eliminated.
Influence of brine concentration on swelling pressure of pork meat throughout salting.
2009
Abstract The influence of sodium chloride on the water holding capacity of meat is well known and described in literature. An increase in water holding capacity is associated with an increase in the swelling pressure in the protein matrix. A novel device was used to measure the swelling pressure during brine salting of muscle cylinders (40 × 50 mm), in different NaCl brine concentrations (2.5 to 25%) over 6 days at 4 °C. Changes in meat composition, weight and height of non-constrained control samples were also measured. The aim of this work was to prove the feasibility of using the developed device in order to quantify the influence of the brine concentration on the magnitude of the swelli…