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One-dimensional 23 Na NMR imaging (MRI) has been used to follow the ingress of sodium ions into post-rigour porcine muscle during brining. The ingress is well described by Fick's second law, with an inter-diffusion coefficient that decreases exponentially with the sodium ion content (between 8 and 20 mg g -1 cured pork). It is suggested that this decrease is enhanced by...