Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality

Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

“…Drying is one of the most common processes applied to improve meat stability, since it decreases microbiological activity considerably and minimizes physical and chemical changes during meat storage . Drying techniques for traditional meat products such as kaddid are often haphazard and weather‐dependent, as drying is most commonly carried out in direct sunlight.…”

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

“…In the present study the values of aw were lower than 0.78 indicating that the product was stable and of good quality. Chabbouh et al, (2011) reported a decrease in water activity of salted and dried kaddid from 0.90 to 0.66 and opined that the decrease may be due to bounding of water molecules with NaCl and water evaporation.…”

“…The decrease in pH may be due to the fact that true lactic acid fermentation does not occur during drying. Chabbouh et al, (2011) reported a decrease in pH of dried salted beef samples from 5.57 to 5.40. The pH values of unsalted sundried Pangasius were 6.86 and that of salted sundried Pangasius was 5.01.…”

“…Traditionally, fish products were immersed in concentrated solutions containing salt or other curing agents that can impregnate into the muscle (Valencia-Pérez et al, 2008) and used as a pre-treatment before drying to achieve good quality product (Taiwo et al, 2003). Salting as a pre-treatment enhances the capability of drying in reducing the water activity of the product within shorter time allowing microbial quality preservation and changing the sensorial quality of food (Chabbouh et al, 2011).…”

Processing of South African biltong – A review

“…Therefore, lower speeds reduce the drying rate while higher speeds increase it. Some studies have been conducted on the drying kinetics of meat (Trujillo et al, 2007;Clemente et al, 2009;Chabbouh et al, 2011;Hii et al, 2014;Ahmat et al, 2015;Kucerova et al, 2015;Petrova et al, 2015). These covered the effects of drying parameters, namely temperature, relative humidity, and air velocity, and meat thicknesses and also modelled these kinetics.…”