Magnesium is a mineral found in a wide variety of foods. Inside of our bodies we mostly find magnesium in our bones (60-65%), in our muscles (25%) and in other cell types and body fluids. Magnesium cannot be made in our body like all minerals, which is why we need to take it in through magnesium-rich foods.
The Brinell hardness number (HB) is the load divided by the surface area of the indentation. The diameter of the impression is measured with a microscope with a superimposed scale. The Brinell Hardness Number is computed from the equation: P is the applied load of 3000, 1500, or 500kg.
Allow your brine to set into the meat for a few hours, depending on the size of the meat. A 1-inch-thick piece of meat should brine for one hour; 2-inch-thick meat should brine for three hours; 3-inch-thick meat should brine for up to eight hours. Donât allow your meat to brine for too long.