A value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers. © 2016 Society of Chemical Industry.

The effect of modified blanching treatments on the drying behavior of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulting product. The three treatments under investigation were (1) oil treatment (OT) (2) steam blanching (SB), and (3) hot air blanching (HAB) with three doses of oregano essential oil (OEO) (1) 1.5 (2) 3, and (3) 6 mL. Each treatment had an effect on the drying time of the beef samples, however, the dose of OEO applied did not affect the drying process. The results showed that SB was the most effective treatment reducing the drying time. Meanwhile, 1.5 and 3 mL HAB samples and 1.5 mL OT samples were judged as better from sensory point of view and the respondents considered that adding OEO enriched the pleasantness of the smell. Practical applications Dried meat is a common snack with high nutritional values. Nowadays many studies are focused on different conservation methods improving the quality of dried meat. In this study, three different modified blanching treatments: hot air blanching, steam blanching, and oil dipping were tested. The modification of each treatment was achieved by different concentrations of oregano essential oil (OEO). This study brings new findings about the effect of modified blanching and use of natural preservatives such as OEO on drying kinetics and final organoleptic properties of dehydrated meat. The result might be useful for other researchers in food processing and/or for meat processors.

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased. Microorganisms, such as Escherichia coli, contaminate meat and meat products, causing foodborne illnesses. Therefore, it is necessary to improve the meat conservation process. However, the use of essential oils when the meat is being dried has not been deeply studied. In this regard, there is an opportunity to increase the value of dried meat and reduce the risk of foodborne illnesses by applying essential oils during the drying process. In this protocol, we present a novel method of applying thyme essential oil (TEO) during meat drying, specifically in vapor form directly in a drying chamber. For evaluation, we use Minimal Inhibitory Concentration (MIC) to detect the number of harmful bacteria in the treated samples compared to raw samples. The preliminary results show that this method is a viable and alternative option to synthetic preservatives and that it significantly reduces microbial load in dried meat.

No abstract