Simulation of diffusion behavior of NaCl in multi-tissue beef marination process

Area of Science:

• Food Science
• Materials Science
• Chemical Engineering

Background:

• Understanding salt diffusion in meat is crucial for optimizing marination processes and product quality.
• Previous models often oversimplify the complex, heterogeneous nature of meat tissues.
• Accurate diffusion data is needed for predicting marinade penetration and final product characteristics.

Purpose of the Study:

• To investigate the diffusion behavior of sodium chloride (NaCl) in different beef tissues during marination.
• To develop and validate a predictive model for NaCl diffusion in beef.
• To visualize and analyze the transient and irregular diffusion patterns of NaCl.

Main Methods:

• Utilized energy dispersive spectroscopy (EDS) and scanning electron microscopy (SEM) to quantify NaCl content in muscle, adipose, and connective tissues.
• Integrated experimental NaCl data into a mathematical model to determine diffusion coefficients.
• Developed geometric models of beef tissues for simulation in COMSOL Multiphysics.

Main Results:

• NaCl diffusion in beef tissues was observed to be transient and irregular.
• The developed model accurately calculated diffusion coefficients and predicted NaCl distribution.
• Visualizations showed heterogeneous penetration of NaCl across different tissue types.

Conclusions:

• The proposed modeling approach accurately captures NaCl diffusion dynamics in beef.
• This method is applicable to other meat types, enabling better control over marinated meat product quality.
• The findings provide a foundation for optimizing marination protocols and ensuring consistent product attributes.