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In Reply to: Re: Rinse W/Apple Cider Vinegar posted by Utah Jake on May 05, 2011 at 12:25:55:
Here's some info:
Vacuum Tumbling removes the air from a drum, creating a vacuum, while rotating or tumbling the product inside the drum. This allows the meat pores to open up and accept the marinade.
from link below Journal of food engineering, 58 : 85-93.
Pulsed vacuum brining (PVB) of meat products in salt-concentrated solutions gives rise to hydrodynamic mechanisms that facilitate solution infiltration into the meat structure. Previous studies have shown that these mechanisms can only function with porous structures. The estimated apparent porosity of meat is 1.69% (v/v). The difference in total pressure is the key to efficient infiltrationit forces occluded and/or dissolved gases from the meat during vacuum processing and then, upon the return to atmospheric pressure, solution infiltrates the pores from which the gases were expelled.
A porous material can be conceptualized as a network array of capillary vessels separated by random empty spaces of various sizes and shapes. Porosity is the ratio of open (empty) space within a porous solid to the total volume of the solid.
Porosity and pore size distributions are important indicators
of microstructure and physical characteristics of products.
Available data on porosity and pore size distribution in meat
patties during cooking are very limited.
In this study, the relationship between the moisture loss and pore formation of chicken meat fried in a liquid shortening was investigated... Porosity and pore structure were characterized using mercury intrusion porosimetry and helium displacement pycnometer. ... Changes in pore structure influenced moisture diffusivity and oil uptake. 84% of the pores were capillary pores, hence moisture transfer increased.
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