The vacuum-rotary, plate-vacuum, and kettle-cabinet methods of meat dehydration were discussed in the preceding paper in this series. It also dealt briefly with the types of meat used in the investigations and the subject of yields of raw lean and dehydrated product. The present paper is concerned with five additional processes termed (1) drum-cabinet, (2) retort-cabinet, ( 3 ) air-rotary, (4) drum-air flotation, and (5) freezingcabinet. For descriptions of the equipment used the reader is referred to the first article in the series.' DRUM-CABINET PROCE$SI n these experiments the double-drum dehydrator was used for precooking the meat and cabinet driers for the dehydration proper. Factors studied were ( a ) size of particles of the raw meat, (b) temperature of the drums as controlled by steam pressure, (c) duration of precooking period as controlled by rate of revolution of the drums, (d) temperature of the air in cabinet drier, (e) time of grinding (before or before and after precooking), ( f ) relative humidity of air in cabinet drier, and (g) direction of air movement in cabinet drier (across o r through trays).The general procedure in processing by the drum-cabinet method consisted in grinding the meat, placing it gradually in the trough formed by the two heated. revolving drums, collecting the precooked meat in pans as it was scraped off the drums, loading onto screen trays at a specified weight per square foot of tray surface, and drying in the cabinet machine a t a certain air temperature and relative humidity.It is obvious that in their passing between the two hot drums there is a tendency for all particles of meat, regardless of size, to be reduced to equal thickness. One might reason 'that this would result in consider-' This is the third in a series of papers dealing with the Emergency Meat Dehydration Investigations of the United States Department of Agriculture. The first article, on equipment, and the second article, concerned also with methods for producing dehydrated meats, appeared in the September-October, 1945, issue of Food Research.Resigned.
Fundamentally the emergency meat-dehydration investigations of the United States Department of Agriculture, conducted in 1942 and 1943, were concerned with different processes. Among those studied were eight general methods identified as vacuum-rotary, plate-vacuum, kettle-cabinet, drum-cabinet, retort-cabinet, air-rotary, drum-air flotation, and freezing cabinet, This article presents certain results from studies of the first three of these methods, preceded by brief discussions of the meat used and yields of raw-lean and dehydrated product. According to plans the next article will be concerned with the other five dehydration processes. MEAT USEDReef, pork, lamb, and mutton were the meats used in the investigations. For the most part, the beef was obtained from heifers and dry cows culled from the beef and dual-purpose type Shorthorn herds at the Beltsville (Md.) Research Center of the Department. They ranged in age from two to 12 years and weighed from approximately 1,000 to 1,400 pounds on foot. The majority were Commercial in grade. The dressed carcasses were chilled and stored at 0.6 to 1.7"C.(33 to 35°F.) for 72 hours or more and were'then quartered and boned. Promptly after boning, the meat was returned to the storage room where it was kept until needed. In no case did more than 14 days elapse between slaughter and dehydration. It was customary to bone an entire side a t one time and thoroughly mix the meat in order to obtain uniform lots, representative of the entire dressed carcass, for processing. When dehydrated products of high-fat content were desired, little fat was trimmed from the lean, whereas all fat possible was removed from the raw meat if low-fat products were called for. This is the second in a series of papers dealing with the emergency meat-dehydration investigations of the United States Department of Agriculture. The first article, entitled ' ' Processing Equipment Used in Emergency Meat-Dehydration Research by Cnited States Department of Agriculture, " appears on pages 379-391 of this issue o€ Food Research.
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