Dehydrated Meat Products: A Review

Mishra, Birendra Kumar; Mishra, Jyotiprabha; Pati, P.K.; Rath, Prasana Kumar

doi:10.5455/ijlr.20170812035616

Cited by 16 publications

(38 citation statements)

References 20 publications

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“…The low moisture contents of the samples largely translate to low water activity [17]. These lower moisture values suggest more stability and longer storability as little or no free moisture might be available for microbial activity [18].…”

Section: Resultsmentioning

confidence: 99%

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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Section: Resultsmentioning

confidence: 99%

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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“…The results achieved at least 60% moisture loss for raw food samples and less than the recommended 14‒15% moisture loss for dried samples [43,44]. According to Jay and colleagues, dried foods typically contain 25% moisture or less, with a water activity (a w ) range of 0 to 0.60, while the moisture in shelf-stable foods is between 15% and 50%, with an a w range of 0.60 to 0.85 [45,46], and they are said to contain an intermediate amount of moisture. The drying process significantly reduced the moisture content and extended the shelf life of food samples to at least six months.…”

Section: Resultsmentioning

confidence: 99%

“…This contributed to the variability observed in the nutrient compositions of food samples. Second, the drying method in this study, involving the use of an electric oven, may not have yielded the best results because studies have shown that other methods involving extrusion or freeze-drying better preserve the flavor, color, texture, and nutritional values of food [46,60], while the methods we used might have contributed to nutrient loss and denaturing. Third, drying a limited number of food samples hindered the probability of success with a potential nutrient-dense food sample.…”

Section: Resultsmentioning

confidence: 99%

The Winning Weaning Food (WWF): The Development of a Complementary Food for Food-Insecure Infants and Young Children in Malawi

et al. 2019

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Growing evidence exists for the benefits of adequate infant and young children feeding (IYCF) practices at the weaning stage (≥ 6 months), including optimal growth, building the immune system, cognitive development, healthy food preferences, and reduced mortality and morbidity rates. However, these outcomes are not universally experienced. To ensure that a developing country such as Malawi, where recent studies have shown high rates of food insecurity and malnutrition benefits from adequate IYCF, five nutrient-dense complementary foods (Recipes 1 to 5) were developed. Standardized food processing techniques were used in the preparation and combination of Malawian indigenous food samples. The developed food recipes were assessed for nutrient density and cultural acceptability through sensory evaluations. Recipe 5 emerged as the winning weaning food (WWF), with an overall acceptability rate of 65% (mean score of 5.82 ± 0.87). Unlike theoretical analysis with the ESHA Food Processor, statistical analysis did not show that Recipe 5 met the Codex Alimentarius recommendations for macro- and micronutrients. However, it showed that the micronutrient recommendations for iron (p = 0.0001; 95%CI) and zinc (p = 1.00; 95%CI) were partially met, but not those for calcium and vitamins A and D. The prototype and outcome of this pilot study will be invaluable for interventions aimed at combating food insecurity and malnutrition in Malawi.

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“…In this paper, we assess the extent of use and local knowledge of a salty and smoked meat preparation known as chinkui in Mozambique’s northern Tete Province. We also discuss the potential of this local knowledge to enhance the access of the local rural population to an alternative/complementary source of protein, considering the important role meat sources can play in providing protein-rich food for undernourished people in developing countries [19]. We conducted this study using mixed, quantitative and qualitative approaches that allowed us to show the potential that local knowledge can have for strengthening food security in a rural famine context.…”

Section: Introductionmentioning

confidence: 99%

Local Knowledge for Addressing Food Insecurity: The Use of a Goat Meat Drying Technique in a Rural Famine Context in Southern Africa

Ibarra

Hörmann

et al. 2019

Animals

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Simple SummaryThe Bairro Boroma (Boroma neighborhood) in Mozambique’s northwest Tete Province is characterized by its inhabitants’ low protein intake. This is despite being located in the region of the country with the largest number of livestock and having animal husbandry as one of its most important economic activities. Lack of access to electricity is a challenge for the conservation and regular consumption of meat in Bairro Boroma. We explored the role of local knowledge about a salty smoked preparation called chinkui, which was often used in ancient times in Bairro Boroma. Through a questionnaire about familiarity with chinkui and passive observation of its traditional preparation, we found that: (1) although most Bairro Boroma goat herders knew what chinkui was, its consumption was not frequent among villagers; and (2) the type of animal used to prepare chinkui does not produce an amount of meat that ensures its use as a sustainable source of meat. We concluded that, by exploring knowledge transmission methods and choosing animals with different traits, chinkui’s traditional preparation could be considered as an alternative for increasing high-quality protein intake in the context of the area’s serious food insecurity issues.AbstractOnly 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, so as to enhance its frequency of consumption and the possibility of using it as a sustainable alternative source of protein.

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Dehydrated Meat Products: A Review

Abstract: The demand for processed meat products is increasing globally due to the rapid urbanization, improving

Cited by 16 publications

References 20 publications

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

The Winning Weaning Food (WWF): The Development of a Complementary Food for Food-Insecure Infants and Young Children in Malawi

Local Knowledge for Addressing Food Insecurity: The Use of a Goat Meat Drying Technique in a Rural Famine Context in Southern Africa

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