Journal articles: 'Meat drying'

1

Zhilin, A. A., and A. V. Fedorov. "Acoustoconvection Drying of Meat." Journal of Engineering Physics and Thermophysics 89, no. 2 (March 2016): 323–33. http://dx.doi.org/10.1007/s10891-016-1382-z.

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Kolar, Kurt. "Gravimetric Determination of Moisture and Ash in Meat and Meat Products: NMKL Interlaboratory Study." Journal of AOAC INTERNATIONAL 75, no. 6 (November 1, 1992): 1016–22. http://dx.doi.org/10.1093/jaoac/75.6.1016.

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Abstract Fourteen laboratories participated in a collaborative study of gravimetric methods for determination of moisture and ash in meat and meat products. The determination of moisture by drying without sand at 102-105C for 16-18 h and to constant weight was compared with the official NMKL method using drying with sand to constant weight. The incineration was performed at 550°C. The method was tested on 16 blind duplicate samples of fresh meat and meat products ranging in moisture content from 44.1 to 74.8 g/100 g, and in ash content from 1.0 to 5.4 g/100 g. Drying without sand for 16-18 h and to constant weight gave no significant difference. Therefore, the labor-intensive drying to constant weight is not necessary to obtain reliable results. In comparison with the official NMKL method based on drying with sand, the mean values, repeatability, and reproducibility of the drying method without sand for 16-18 h agree very well. Therefore, there is no reason to retain the more complicated and labor-intensive sand drying method. The conditions of the proposed method differ only slightly from the conditions used in the official AOAC method, 950.46 B(a). The collaborative results for the determination of both moisture and ash gave estimates for precision according to the HORRAT values

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Talib, M. A., A. H. Mohamed, and K. Ngargueudedjim. "Microbiological Properties of Cows Meat Dehydrated Using Solar-Drying, Sun-Drying and Oven Drying." Nova Journal of Medical and Biological Sciences 03, no. 03 (September 1, 2014): 1–10. http://dx.doi.org/10.20286/nova-jmbs-03035.

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AVERY, S. M., and S. BUNCIC. "Escherichia coli O157 Diversity with Respect to Survival during Drying on Concrete." Journal of Food Protection 66, no. 5 (May 1, 2003): 780–86. http://dx.doi.org/10.4315/0362-028x-66.5.780.

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Shiga toxin (Stx)–producing Escherichia coli O157 isolates (n = 123) were divided into groups according to origin, genotype (pulsed-field gel electrophoresis [PFGE] type, or ribotype), type of Stx produced, or phage type (PT). The survival rate ([number of CFU after 24 h of drying/number of CFU before drying] × 100) for each isolate was determined in triplicate after drying on concrete for 24.0 h. The overall mean survival rate among the 123 E. coli O157 isolates studied was 22.9%, but there was a wide range of responses to drying on concrete, with a minimum of 1.2% and a maximum of 61.9% of the initial inocula being recovered after drying. Among the groups, those isolates that originated from cases of human disease were, on average, significantly more sensitive (P < 0.001) to drying (with a mean survival rate of 15.3%) than isolates from the other three sources (with mean survival rates of 27.7, 26.0, and 22.9% for meats, bovine or ovine feces, and bovine hides, respectively). When the isolates were grouped by genotype, three of the PFGE types were, on average, significantly more resistant to drying than two other PFGE types were, and similarly, significant differences in average resistance to drying between groups of E. coli O157 with different ribotypes were seen. There were no differences between the abilities of isolates producing different Stxs (Stx 1 or Stx 1 and Stx 2) to survive drying. E. coli O157 isolates of PT4, PT21/28, and PT32 survived drying on concrete better than groups of other PTs did. Since the E. coli O157 isolates had various abilities to survive drying on concrete, drying could contribute to a kind of E. coli O157 natural selection along the meat chain. This possibility may have significant meat safety implications if a range of E. coli O157 isolates are simultaneously exposed to drying at any point along the meat production chain. Those E. coli O157 isolates that are more able to survive drying could be more likely to pass farther along the meat chain and ultimately reach consumers.

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Nguyen, Trinh A. "Optimization of drying the semi-dried lamb meat product (jerky)." Journal of Agriculture and Development 18, no. 4 (August 30, 2019): 90–98. http://dx.doi.org/10.52997/jad.11.04.2019.

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Convection drying was used to investigate the drying process of semi-dried lamb. The drying conditions were carried in combination of adding sorbitol and glycerin and salt. The results showed that the most appropriate drying conditions were at temperature of 56oC, drying time of 210 min and wind speed of 0.24 m/s. The addition of sorbitol, glycerin, common salt in product was 4.37%, 1.93%, and 3.4%, respectively which were suitable for maintaining the aw of the product at 0.67 g.

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Bodruk, Anıl, Özgün Köprüalan, and Figen Kaymak-Ertekin. "Atıştırmalık Et Üretiminde Kurutma Yöntemleri ve Öneriler." Turkish Journal of Agriculture - Food Science and Technology 7, no. 3 (March 12, 2019): 523. http://dx.doi.org/10.24925/turjaf.v7i3.523-530.2373.

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Meat with high protein, vitamin and mineral content is processed in different ways because it cannot be consumed fresh. Drying is one of the oldest methods for long-term storage of meat. Dried meat products, called as Jerky are generally produced by drying of the meat after the application of various pretreatments (marination, salting, smoking, etc.). Common methods for drying of the meat are sun drying and conventional hot air drying, which is modelled as shade drying. However, the development of various drying methods to reduce the quality losses as textural, sensorial and physicochemical created by the traditional methods and the use of these techniques in meat drying are becoming widespread nowadays. This review study includes the studies on the drying of various meat groups with traditional and current methods and the recommendations regarding these methods.

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Aksoy, Aslı, Salih Karasu, Alican Akcicek, and Selma Kayacan. "Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat." Foods 8, no. 6 (June 18, 2019): 216. http://dx.doi.org/10.3390/foods8060216.

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This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

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Akonor, P. T., H. Ofori, N. T. Dziedzoave, and N. K. Kortei. "Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques." International Journal of Food Science 2016 (2016): 1–5. http://dx.doi.org/10.1155/2016/7879097.

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The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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Friesen, T. Max. "A Zooarchaeological Signature for Meat Storage: Re-Thinking the Drying Utility Index." American Antiquity 66, no. 2 (April 2001): 315–31. http://dx.doi.org/10.2307/2694611.

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Although the practice of food storage is important to many questions addressed by archaeologists, demonstrating its presence in archaeological contexts can be difficult or impossible. One potentially useful approach to meat storage is the concept of the Drying Utility Index, introduced by Lewis Binford (1978) to predict which carcass portions, with attached bone, will be selected for storage by drying. However, this index has not been widely used by zooarchaeologists, at least in part because the calculations involved in its derivation are extremely complex. This paper presents a new, simplified index, the Meat Drying Index, which is easier to calculate and more transparent than the Drying Utility Index, yet which retains all of its key attributes. This new index is applied to caribou bone samples from two regions: Binford's (1978) Nunamiut data from northern Alaska, and the contents of three caches from the Barren Grounds of Canada, near Baker Lake, Nunavut. In both cases, the Meat Drying Index correlates with the observed element frequencies as well as, or better than, the original Drying Utility Index. As a result, the new index may prove applicable to element distributions from a wide range of archaeological contexts in which storage of meat by drying is suspected.

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Karnaushenko, Y. V. "PHYSICAL MODELLING OF RAPANA MEAT (RAPANA VENOSA) DRYING." Bulletin оf Kamchatka State Technical University, no. 40 (2017): 45–50. http://dx.doi.org/10.17217/2079-0333-2017-40-45-50.

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Stawczyk, J., J. Comaposada, P. Gou, and J. Arnau. "Fuzzy Control System for a Meat Drying Process." Drying Technology 22, no. 1-2 (December 31, 2004): 259–67. http://dx.doi.org/10.1081/drt-120028232.

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Clemente, G., J. Bon, N. Sanjuán, and A. Mulet. "Determination of Shrinkage Function for Pork Meat Drying." Drying Technology 27, no. 1 (January 2, 2009): 143–48. http://dx.doi.org/10.1080/07373930802566051.

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Traffano-Schiffo, M. V., M. Castro-Giráldez, P. J. Fito, and N. Balaguer. "Thermodynamic model of meat drying by infrarred thermography." Journal of Food Engineering 128 (May 2014): 103–10. http://dx.doi.org/10.1016/j.jfoodeng.2013.12.024.

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Trujillo, Francisco Javier, Chaiyan Wiangkaew, and Q. Tuan Pham. "Drying modeling and water diffusivity in beef meat." Journal of Food Engineering 78, no. 1 (January 2007): 74–85. http://dx.doi.org/10.1016/j.jfoodeng.2005.09.010.

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15

Ma, Yan, Wei Wei Liu, and Guo Hui Huang. "Manufacturing Research with Feasibility of Vacuum Freeze Drying Technology for Leisure Meat Products Processing." Advanced Materials Research 1056 (October 2014): 84–87. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.84.

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vacuum freeze drying technology is a high technology content ,involving a wide range of knowledge of technology in the field of drying technology, it is also a method of the most complex drying equipment , the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development.

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NUMMER, BRIAN A., JUDY A. HARRISON, MARK A. HARRISON, PATRICIA KENDALL, JOHN N. SOFOS, and ELIZABETH L. ANDRESS. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky." Journal of Food Protection 67, no. 10 (October 1, 2004): 2337–41. http://dx.doi.org/10.4315/0362-028x-67.10.2337.

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Historically, drying meats to produce jerky was considered to be a safe preservation process and the convenience and flavor of jerky has made it a popular food product for home food preservers. Recent outbreaks of foodborne illness related to both home-dried and commercially manufactured jerky have raised concerns about the safety of the product. Some traditional home recipes and drying processes were shown to be inadequate to destroy Escherichia coli O157, Salmonella, Staphylococcus aureus, and Listeria monocytogenes in both whole-muscle and ground-meat jerky. Several research studies have identified processes such as precooking meats before drying, using acidic marinades, cooking meats after drying, or some combination of these treatments that can destroy pathogens of concern to produce microbiologically safe and palatable meat jerky at home.

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Hong, P. V. C., H. D. Tan, P. T. T. Thanh, M. H. Cang, D. L. Don, and L. T. Thien. "Spray drying conditions for protein hydrolysate of crocodile meat." Food Research 5, no. 1 (December 6, 2020): 140–48. http://dx.doi.org/10.26656/fr.2017.5(1).367.

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The objective of this study is to screen the effects of several parameters (i.e., drying aid concentration, inlet air temperatures, and feed flow rates) on the spray drying process of crocodile meat protein hydrolysate. The results showed that the experimental parameters exhibited significant effects on recovery of dry matter, recovery of proteins and the obtained powder properties (total protein content, moisture content and antioxidant capacity). Besides, inlet air temperature and drying aid concentration also significantly impacted response variables. The conditions for maximum recovery of dry matter, maximum recovery of proteins, and minimum moisture content of the spray-dried powder were found at maltodextrin concentration of 19.47% (w/w), inlet air temperature of 142.71oC, and input feed flow rate of 10 mL/min. These conditions correspond to the recovery of dry matter of 69.51%, protein recovery yield of 76.94%, powder humidity of 5.33%, and powder antioxidant activity of 1.87 mg/mL.

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Ma, Yan, Shuai Wu, Xian Jun Meng, and Wei Wei Liu. "Manufacturing Research with Key Applied Technology in Vacuum Freeze-Drying Leisure Meat Processing." Advanced Materials Research 1056 (October 2014): 88–91. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.88.

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This paper studies thefreeze-drying process of Chinese style ham and western Germany fruit tree tenderloin , get their eutectic point, melting point and collapse temperature, freeze-drying curve and its heat and mass transfer characteristics, and determine the precool temperature and highest limited temperature of sublimation interface . The effects of system pressure on freeze-dried rate in freeze-drying process is discussed, determining the methods of regulating pressure circularly.

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Jangsawang, Woranuch. "Meat Products Drying with a Compact Solar Cabinet Dryer." Energy Procedia 138 (October 2017): 1048–54. http://dx.doi.org/10.1016/j.egypro.2017.10.103.

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Li, Lei, Carmela Belloch, and Mónica Flores. "The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions." Molecules 26, no. 1 (January 4, 2021): 223. http://dx.doi.org/10.3390/molecules26010223.

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Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

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Bhaskar, O. N., S. Biswas, S. Bano, and D. Bhattacharya. "Effect of Drying Methods on Value Added Duck Meat Balls." International Journal of Current Microbiology and Applied Sciences 9, no. 3 (March 10, 2020): 1534–39. http://dx.doi.org/10.20546/ijcmas.2020.903.179.

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Muradov, Magomed, Jeff D. Cullen, Badr Abdullah, Muhammad Ateeq, Alex Mason, Andy Shaw, and Ahmed I. Al-Shamma’a. "Real-time monitoring of meat drying process using microwave spectroscopy." International Journal on Smart Sensing and Intelligent Systems 7, no. 5 (2020): 1–5. http://dx.doi.org/10.21307/ijssis-2019-133.

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Clemente, G., J. Bon, N. Sanjuán, and A. Mulet. "Drying modelling of defrosted pork meat under forced convection conditions." Meat Science 88, no. 3 (July 2011): 374–78. http://dx.doi.org/10.1016/j.meatsci.2011.01.012.

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Holm, Rochelle H., Joshua Mchenga, Margret Sinda, Austin Mandawala, Markus F. Miller, April Molitor, Erin Beyer, Clay Bendele, and Wales Singini. "Evaluation of techniques for drying goat meat: moving local knowledge from fish to goat meat, Malawi." Food Chain 8, no. 1-2 (October 2019): 79–92. http://dx.doi.org/10.3362/2046-1887.18-00016.

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Kim, Se-Myung, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, and Yun-Sang Choi. "Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam." Foods 10, no. 4 (April 2, 2021): 762. http://dx.doi.org/10.3390/foods10040762.

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Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

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Keeton, Jimmy T., Brian S. Hafley, Sarah M. Eddy, Cindy R. Moser, Bobbie J. McManus, and Timothy P. Leffler. "Rapid Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis." Journal of AOAC INTERNATIONAL 86, no. 6 (November 1, 2003): 1193–202. http://dx.doi.org/10.1093/jaoac/86.6.1193.

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Abstract A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat products by using the CEM SMART system (moisture) and the SMART Trac (fat). The samples, which represented a range of products that meat processors deal with daily in plant operations, included the following: 1) fresh ground beef, high-fat; 2) deboned chicken with skin; 3) fresh pork, low-fat; 4) all-beef hot dogs; and 5) National Institute of Standards and Technology Standard Reference Material. The results were compared with moisture and fat values derived from AOAC-approved methods, 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction).

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Dabasso, Buke, Hassan Roba, Anselimo Makokha, Arnold Onyango, and Julius Maina. "Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya." Journal of Food Research 7, no. 4 (May 21, 2018): 30. http://dx.doi.org/10.5539/jfr.v7n4p30.

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Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation.

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Muga, Francis C., Moses O. Marenya, and Tilahun S. Workneh. "Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong." International Journal of Food Science 2021 (February 9, 2021): 1–14. http://dx.doi.org/10.1155/2021/8819780.

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Biltong is a dried meat product that is widely consumed in South Africa. The marinated meat is traditionally dried under ambient winter conditions while commercial biltong producers use hot air driers. Hot air drying is time-consuming and energy-intensive. A combined infrared and hot air drying (IRHAD) is an alternative method of drying meat during biltong processing. The aim of this study was to establish the effect of the infrared (IR) power, the temperature, and velocity of the drying air on the drying kinetics of marinated beef and subsequently select the best thin-layer drying model for IRHAD during biltong processing. Marinated beef samples were dried at IR power levels of 500, 750, and 1000 W; drying air temperatures of 30, 35, and 40°C; and air velocity of 1.5 and 2.5 m∙s-1. Results indicate that increasing the IR power and the drying air temperature increased the IR emitter temperature and the core temperature of the marinated beef sample. Consequently, increasing the drying rate thus reduced drying time. The air velocity had an inverse relationship with the IR emitter temperature, the core temperature of the marinated beef sample, and the drying rate. The drying process was characterised by a rising rate period in the first half an hour, followed by a falling rate period which implies that moisture transport occurred partly by surface evaporation and predominantly by diffusion. The effective moisture diffusivity ranged from 4.560 × 10 − 10 to 13.7 × 10 − 10 m 2 ∙ s − 1 , while, the activation energy ranged between 40.97 and 59.16 kJ∙mol-1. The IRHAD of marinated beef during its processing to biltong was best described by the two-term model since it had the highest R 2 (0.9982-0.9993) and the lowest RMSE (0.0062-0.0099). The power level of the IR emitter of 1000 W combined with a drying air temperature and velocity of 40°C and 1.5 m∙s-1, respectively, showed the highest improvement in the drying kinetics and the lowest drying time of 5.61 ± 0.35 hours; hence, it is recommended as a possible drying alternative for the processing of biltong.

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Arnau, J., X. Serra, J. Comaposada, P. Gou, and M. Garriga. "Technologies to shorten the drying period of dry-cured meat products." Meat Science 77, no. 1 (September 2007): 81–89. http://dx.doi.org/10.1016/j.meatsci.2007.03.015.

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Teixeira, A., E. Pereira, and E. S. Rodrigues. "Goat meat quality. Effects of salting, air-drying and ageing processes." Small Ruminant Research 98, no. 1-3 (June 2011): 55–58. http://dx.doi.org/10.1016/j.smallrumres.2011.03.018.

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Clemente, G., J. Bon, J. V. García-Pérez, and A. Mulet. "Natural Convection Drying at Low Temperatures of Previously Frozen Salted Meat." Drying Technology 25, no. 11 (November 6, 2007): 1885–91. http://dx.doi.org/10.1080/07373930701677967.

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Pawlak, Tomasz, Jolanta Gawałek, Antoni Ryniecki, Jerzy Stangierski, Idzi Siatkowski, Barbara Peplińska, and Edward Pospiech. "Microwave vacuum drying and puffing of the meat tissue - process analysis." Drying Technology 37, no. 2 (March 14, 2018): 156–63. http://dx.doi.org/10.1080/07373937.2018.1444635.

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AKHTAR, JAVEED, and P. K. OMRE. "Mathematical modeling evaluation for convective hot air drying of poultry meat." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 10, no. 1 (April 15, 2017): 168–78. http://dx.doi.org/10.15740/has/ijae/10.1/168-178.

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Kučerová, Iva, Štěpán Marek, and Jan Banout. "Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky." Journal of Food Quality 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/1067672.

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A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎ a⁎ b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.

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Gregorio Lopez, Pollorena, Ariana Sainz Melissa Hernandez, Grace Erandy Baez Hernandez, and Monica Gamez Luque. "Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing." Journal of Applied Biotechnology & Bioengineering 6, no. 5 (October 29, 2019): 254–57. http://dx.doi.org/10.15406/jabb.2019.06.00201.

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The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

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Rompis, John E. G. "DAYA MENGIKAT AIR DAN SUSUT MASAK DAGING SAPI BLANSIR YANG DIKERINGKAN DALAM OVEN DAN DIKEMAS VAKUM." ZOOTEC 35, no. 1 (March 4, 2015): 131. http://dx.doi.org/10.35792/zot.35.1.2015.7193.

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WATER HOLDING CAPACITY AND COOKING LOSS OF DRIED AND VACUUM PACKAGE BEEF MEAT. Fresh meat is categorized into perishable physical and chemical material product due to high nutrient composition as the main media of growing microorganism. This meat damage could be handled by drying and vacuum package method. The objective of this study was to evaluate effect of drying time period and storage time period on water holding capacity and cooking loss of vacuum package beef meat. Treatment was conducted using completely randomized design divided into two factors with three replications in each combination of the factors. Factor A, as main plot of drying time period was divided into 12 hours (A1), 16 hours (A2) and 20 hours (A3). Factor B as sub plot of storage time period in room temperature of 270 C was divided into 00 C (B0), 120 C (B1), 240 C (B2), and 360 C (B3). Results showed that treatments affected significantly quality of beef meat. There was no interaction effect on water holding capacity and cooking loss of vacuum package beef meat. Beef meat being dried during 16 hours with temperature of 60 0C using vacuum package and stored at room temperature of 270 C during 36 days produced normal standard of water holding capacity and cooking loss of meat. Key words: water-holding capacity, cooking loss, vacuum package.

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Iseya, Zensuke, Satoshi Sugiura, and Hiroki Saeki. "Effect of Curing with NaCl Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying." Fisheries science 64, no. 6 (1998): 969–72. http://dx.doi.org/10.2331/fishsci.64.969.

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Matashige, Eiichi, and Ryoichi Akahoshi. "Production of Dehydrated Chicken Meat by Forced Draft Microwave Drying. Studies on Forced Draft Microwave Drying. Part III." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, no. 6 (2002): 359–67. http://dx.doi.org/10.3136/nskkk.49.359.

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Leffler, Timothy P., Cindy R. Moser, Bobbie J. McManus, John J. Urh, Jimmy T. Keeton, Amy Claflin, K. Adkins, et al. "Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis: Collaborative Study." Journal of AOAC INTERNATIONAL 91, no. 4 (July 1, 2008): 802–10. http://dx.doi.org/10.1093/jaoac/91.4.802.

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Abstract Ten laboratories participated in a collaborative study to determine the total moisture and fat in raw and processed meat products by microwave drying and nuclear magnetic resonance (NMR) spectroscopy. Meat products were prepared following the AOAC Method and analyzed using CEM Corp.'s SMART Trac Moisture and Fat Analysis system. SMART Trac provides moisture results by measuring the weight loss on drying by microwave energy. The dried sample is then analyzed by NMR spectrometry for fat content. Moisture and fat results are displayed and reported by the SMART Trac as a percentage (g/100 g). Microwave drying is an AOAC-approved reference method (Method 985.14), Moisture in Meat and Poultry Products. NMR spectrometry is a secondary technique used to determine the concentration of various constituents in biological, organic, or chemical samples. The study design was based on Youden's matched pair principle for collaborative tests. For the purposes of this study, 10 laboratories each tested 10 Youden matched pairs, for a total of 20 samples. The study samples represented a range of products processed daily in plant operations. Included were raw meat samples (beef, pork, chicken, and turkey) as well as processed meats (beef hot dog, pork sausage, and ham). The total moisture content of the undiluted samples, as received for the purposes of this study, was determined by AOAC Method 950.46 and ranged from 54.03 to 74.99. The total fat content of the undiluted samples was determined by AOAC Method 960.39 and ranged from 1.00 to 29.79. Statistical analysis of study results for total moisture yielded a relative standard deviation for repeatability (RSDr) range of 0.14 to 0.95 and a relative standard deviation for reproducibility (RSDR) range of 0.26 to 0.95. Statistical analysis for total fat yielded similar RSDr and RSDR range of 0.74 to 4.08. Results for turkey had higher RSDr and RSDR values, both at 12.6, due to low fat content and possibly to the separation of the samples observed by some of the collaborators. Results demonstrate that microwave drying with NMR is a rapid, practical method providing results equivalent to AOAC Methods 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction) in raw and processed meat products.

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Mbugua, S. K., and E. G. Karuri. "Preservation of Beef Using Bacteriostatic Chemicals and Solar Drying." Food and Nutrition Bulletin 15, no. 3 (September 1994): 1–6. http://dx.doi.org/10.1177/156482659401500308.

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Simple potential meat-preservation methods that can be applied at either the household or the small-community level in rural areas were evaluated. Samples of beef treated with various bacteriostatic agents— brine, honey, glycerol, vinegar, hydrochloric acid, and ethanol—were dried for three days, either directly in the sun or in a solar drier box, and packaged and stored at ambient temperature for four weeks. The treated samples were compared with samples dried without other treatments and with frozen meat. The samples were evaluated for gas formation in the packages, odour, moisture, and discoloration. The water-activity level was measured, as were the extract release volume, the percentage of rehydration, and the pH, and microbial counts were determined. An organoleptic evaluation was carried out by nine panellists. The meat was preserved equally well by either direct sun drying or drying in a solar drier, provided it was protected from microbial and biochemical deterioration with bacteriostatic chemicals. Brine, glycerol, and vinegar gave equally effective protection. The dried meat tended to lose flavour compared with the frozen reference samples.

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Özbay, Sena, and Cemalettin Sariçoban. "Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)." British Food Journal 123, no. 6 (January 14, 2021): 2066–78. http://dx.doi.org/10.1108/bfj-09-2020-0776.

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PurposeThe aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.FindingsAs a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.Research limitations/implicationsMeat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.Originality/valueAll changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

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DÍEZ, J. GARCÍA, and L. PATARATA. "Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat." Journal of Food Protection 76, no. 4 (April 1, 2013): 588–94. http://dx.doi.org/10.4315/0362-028x.jfp-12-212.

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Portuguese chouriço de vinho is made by drying coarsely minced meat and fat that has been previously marinated with wine (usually red), salt, and garlic for 1 to 2 days at a low temperature (4 to 8°C). This procedure may improve the microbiological safety of the product. The aim of this study was to evaluate the behavior of three pathogens in this product, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, to establish the minimum period of drying and maturation necessary to render safe products. The pathogens were inoculated in the chouriço de vinho batter. A factorial design was used to study the following variables in the fermentation process: (i) the presence or absence of an indigenous Lactobacillus sakei starter culture; (ii) the presence or absence of fermentable carbohydrates; and (iii) the salt level (1.5 or 3%). The samples were analyzed 24 h after the preparation of the batter (at stuffing); after 7, 15, and 30 days of drying; and after 30 days of storage at 4°C under vacuum. Under all of the conditions studied, the levels of the three pathogens decreased during the drying period. In the early stages of drying, the addition of L. sakei starter culture and/or carbohydrates resulted in lower levels of gram-positive pathogens. After 15 days of drying, populations of all pathogens decreased by ca. 2 log in all samples. At that sampling time, L. monocytogenes was undetectable in the chouriço de vinho with L. sakei starter culture and carbohydrates. The mean count of S. aureus after 15 days of drying was below 1 log CFU/g. After 30 days of drying, no pathogens were detected. The drying period could be shortened to 15 days when considering only the gram-positive pathogens studied and the use of a starter culture and carbohydrates. Due to the low infective dose of Salmonella spp., the product should be considered safe after 30 days, when this pathogen became undetectable.

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Apata, E. S., O. O. Osidibo, O. C. Apata, and A. O. Okubanjo. "Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)." Journal of Food Research 2, no. 1 (January 24, 2013): 80. http://dx.doi.org/10.5539/jfr.v2n1p80.

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<p>This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.</p>

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Tribuzi, G., and J. B. Laurindo. "Dehydration and Rehydration of Cooked Mussels." International Journal of Food Engineering 12, no. 2 (March 1, 2016): 173–80. http://dx.doi.org/10.1515/ijfe-2015-0275.

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Abstract The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an online weighting system that allows continuous monitoring of sample weight during processing. The influence of the processing temperature on the drying rates and on the properties of dehydrated samples was assessed. In the studied conditions, freeze-drying presented higher drying rates and less structure alterations compared to the other drying methods investigated. The equilibrium rehydration capacity of oven-dried and vacuum-dried mussels was about 37 % lower than rehydration capacity of freeze-dried samples for the rehydration performed at 20 °C and about 21 % lower for rehydration performed at 80 °C.

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Álvarez-Castillo, Estefanía, Carlos Bengoechea, Manuel Felix, and Antonio Guerrero. "Freeze-Drying versus Heat-Drying: Effect on Protein-Based Superabsorbent Material." Processes 9, no. 6 (June 21, 2021): 1076. http://dx.doi.org/10.3390/pr9061076.

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Porcine plasma protein is a by-product of the meat industry, which has already been applied in the manufacture of superabsorbent materials. The effects of plasticizer content (0%, 25%, 50%), together with those of the drying method (freeze-drying, thermal drying at 50 °C), during the processing of superabsorbent porcine plasma matrices were studied in this manuscript. Although the presence of glycerol accelerated the water absorption kinetics, the highest water absorption (~550%) was achieved by samples not containing any plasticizer. Viscoelasticity decreased at higher glycerol contents and especially after water absorption. When swollen samples were dried through freeze-drying, porous structures with a sponge-like appearance were obtained. Oppositely, thermally dried samples suffered an evident shrinkage that reduced porosity, displaying a more uniform surface. The effect of the drying method was observed since only freeze-dried samples can be rehydrated, displaying a superabsorbent ability (absorption higher than 1000%), which could be used in several applications (food, agriculture, personal care).

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BAMPI, Marlene, Franciny Campos SCHMIDT, and João Borges LAURINDO. "A fast drying method for the production of salted-and-dried meat." Food Science and Technology 39, suppl 2 (December 2019): 526–34. http://dx.doi.org/10.1590/fst.24418.

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Babić, Jelena, María J. Cantalejo, and Cristina Arroqui. "The effects of freeze-drying process parameters on Broiler chicken breast meat." LWT - Food Science and Technology 42, no. 8 (October 2009): 1325–34. http://dx.doi.org/10.1016/j.lwt.2009.03.020.

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KIKUGAWA, KIYOMI, TETSUTA KATO, and HIKOYA HAYATSU. "Formation of mutagenic substances during smoking-and-drying (baikan) of bonito meat." Eisei kagaku 32, no. 5 (1986): 379–83. http://dx.doi.org/10.1248/jhs1956.32.379.

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Rocha Garcia, C. E., E. Y. Youssef, N. E. Souza, M. Matsushita, E. Figueiredo, and M. Shimokomaki. "Preservation of Spent Leghorn Hen Meat by a Drying and Salting Process." Journal of Applied Poultry Research 12, no. 3 (October 2003): 335–40. http://dx.doi.org/10.1093/japr/12.3.335.

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Guizani, Nejib, Ali Obaid Al-Shoukri, Ann Mothershaw, and Mohammad Shafiur Rahman. "Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics." Drying Technology 26, no. 6 (May 12, 2008): 705–13. http://dx.doi.org/10.1080/07373930802046294.

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Journal articles on the topic 'Meat drying'

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