Quality characteristics of cold-dried beef slices
| Autor: | Mustafa Erbaş, Elif Aykın-Dinçer |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Food Handling
Airflow Color Pasteurization Thiobarbituric Acid Reactive Substances law.invention 0404 agricultural biotechnology Lipid oxidation law Air flow rate TBARS Animals Humans Food science Desiccation Quality characteristics Water content Air Movements Chemistry Temperature 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Red Meat Taste Odorants Cattle Dried meat Food Science |
| Zdroj: | Meat Science. 155:36-42 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2019.05.001 |
| Popis: | In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) and the quality characteristics of the cold-dried beef slices were investigated. The TBARS values of cold-dried slices increased from 42.01 to 54.54 μmol MDA/kg with the increase in drying temperature and from 27.29 to 67.79 μmol MDA/kg with the increase in air flow rate indicating that low temperature and low air flow rate can help to avoid the lipid oxidation. Low drying temperature was also found to impact on the color of cold-dried slices. Additionally, it was determined that the microbiological quality of cold-dried slices decreased as the temperature increased from 10 to 20 °C and air flow rate increased from 1 to 4 m/s. Finally, the slices dried at 10 °C and 3 m/s had higher sensorial property scores. Consequently, low drying temperature and high air flow rate could enhance the quality of dried beef slices. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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