DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORK

Abstract

ABSTRACT The diffusion of sodium chloride, nitrite, and nitrate into beef, pork, and pork fat was studied by the porous disc technique. Total salt uptake and boundary concentration analyses were performed on beef. Various salt combinations and concentrations and various muscles were studied. Chloride diffusion was normal by all three methods of analysis, but skew boundaries and decreased uptake of nitrite were observed in the boundary measurements; diffusion rates of nitrite were constant in the porous disc method. Nitrite diffused slower than chloride in meat, but the rate of nitrate diffusion was sometimes greater than that of chloride. Comparison of the results of the steady state diffusion with the total uptake and boundary concentration showed the diffusion of nitrite to be governed by both physical and chemical factors.