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3.3.3. Water activity and shelf life
Unit 3 - Salting and Drying
3.3.3. Water activity and shelf life- Objective of dehydration is to remove water from the deepest part of the flesh quickly enough to reduce water activity below the minimum for microbial growth, before significant spoilage takes place.
- Objective of salting is to ensure that the salt penetration is rapid enough to similarly lower the water activity in the deepest parts of the flesh.
Last modified: Friday, 13 July 2012, 4:52 AM