Effet du taux de nacl sur l'évolution structurale et ultrastructurale du muscle semimembranosus de porc au cours de la fabrication du jambon cuit
Résumé
Epidemiological studies show that the overconsumption of salt increases the risks of cardiovascular diseases. The experimental protocol consists in characterizing the effect of a decrease in salt content on the structure of Semimenbranosus pork muscle during the production of the cooked ham. The results indicate that brining and cooking generate important structural and ultrastructural modifications. The morphological changes were quantified by image analysis. Our results show significant differences in muscle structure changes with the reduction of salt content. The cell size differs between salt levels before and after cooking with differences in ultrastructural changes.