Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach.

The ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response surface-mixture design approach. Sausages of 18 different formulations of sodium tripolyphosphate (STPP), AP and CSS mixtures were made and the results of water holding capacity (WHC), cook loss, colour, textural properties, low-field nuclear magnetic resonance (NMR), compositional analysis and lipid oxidation values were analysed. Addition of ingredients to the sausage formulations significantly improved the WHC (P < 0.

One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork.

A one-directional modelling method for the assessment of the influence of power ultrasound (US) (4-19Wcm, 25-40min) on NaCl diffusion in pork is presented. In doing so, the mechanistic actions of US salting in meat are elucidated. Temperature controls (4-21°C) were generated according to each US treatment.

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.

The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histological analysis. Pork M. longissimus thoracis et lumborum samples were cured with 5.