Formulation of a cured meat product by the dewatering impregnation soaking (DIS) process: Mass transfer study and assessment of product quality

Venison muscle meats were simultaneously salted and dried by soaking in a mixed concentrated solution (salt/corn starch syrup) at a low temperature, a process known as dewatering and impregnation soaking (DIS). Cured products of suitable market quality (in terms of their salt and water content) were obtained with this process. The impregnation of standard curing additives (nitrites and polyphosphates) into the meat product was controlled by mixing these compounds in the concentrated solution. Also, beneficial effects of additives on the physicochemical, microbiological and organoleptic characteristics of the product are confirmed. The present study highlights the choice of DIS process and proposed optimal DIS conditions for formulating cured products. Copyright (C) 1996 Elsevier Science Ltd