Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents

Aykın‐Dinçer, Elif; Erbaş, Mustafa

doi:10.1016/j.meatsci.2018.06.007

Cited by 41 publications

(21 citation statements)

References 42 publications

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“…The k values for the USV method were 0.111, 0.322, and 0.489 at 55, 65, and 75 • C, respectively (k units not specified). The n values obtained with the Page model ranged between 0.868 and 1.10 for all temperatures and techniques and are similar to the n values determined in other studies on beef drying kinetics (Aykın-Dinçer & Erbaş, 2018;Aykın-Dinçer et al, 2020;Mewa et al, 2018). Higher D eff values were found at higher temperatures with the highest values for the USV technique, followed by the VD and the OD techniques.…”

Section: Vd and Usvsupporting

confidence: 84%

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

Álvarez

Hamill

et al. 2021

Comp Rev Food Sci Food Safe

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Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dryaged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.

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Section: Vd and Usvsupporting

confidence: 84%

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

Álvarez

Hamill

et al. 2021

Comp Rev Food Sci Food Safe

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“…Since we extrapolated results from Kabil et al (2012) to a temperature range of 35–55°C and used vinegar, we conducted a comparison to check the consistency of this approach. As shown in Figure 2, our lab measurements (using vinegar) are of the same order of magnitude as both experimental measurements and the Halsey equation taken from Kabil et al (2012) and measurements reported by other authors (Aykin‐Dinçer & Erbaş, 2018; Van der Riet, 1976). In addition, the observed slight effect of the temperature is acceptable even though impossible to truly validate because of the lack of corresponding data in the literature.…”

Section: Model Descriptionsupporting

confidence: 84%

“…Only a few studies have modeled the drying of small muscles or strips, mainly of fresh meat (Ahmat, Barka, Aregba, & Bruneau, 2015; Trujillo, Wiangkaew, & Pham, 2007) and salted meat (Chabbouh, Sahli, & Bellagha, 2013; Kucerova, Hubackova, Rohlik, & Banout, 2015). It is well known that the salt content of the meat affects the desorption isotherm and consequently drying kinetics (Comaposada, Gou, Pakowski, & Arnau, 2000), but only one recent study (Aykin‐Dinçer & Erbaş, 2018) showed that beef drying kinetics were closely linked with salt content. To our knowledge, very little literature is available on the modeling of drying of previously formulated small pieces of meat and none on beef that has undergone salting and acidification.…”

Section: Introductionmentioning

confidence: 99%

Drying model for small tumbled beef pieces (biltong) at ambient and mild air temperatures

Arnaud

Collignan

Courtois

2021

J Food Process Engineering

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The literature on the modeling of meat drying mainly focuses on large pieces of pork with very few studies on small pieces of beef, particularly when previously tumbled with salt and vinegar. In this study, the drying kinetics of tumbled small pieces of beef (biltong) were investigated experimentally using a pilot dryer that allowed precise control of the air conditions. The kinetics were then modeled using a two‐compartment model that mimicked the diffusion model. Results showed that two experimental drying kinetics were enough to identify model parameters and to mimic the drying behavior of biltong of different sizes subjected to a wide range of drying conditions (25–55°C, 30–40% relative humidity). The model also produced acceptable results (mean error on moisture content <0.10.25emd.b. and r2>.99) for simulating biltong drying in industrial conditions. This model can be used as a sizing tool for small and medium drying plants in southern Africa. Practical Applications Drying is widely used to process traditional meat products such as the salted/dried biltong in South Africa. The final product and the manufacturing process used to produce biltong are well described by Jones in 2017. Biltong is original because it is made of strips of meat while up to now, modeling studies have mainly dealt with large meat muscles, like dried cured ham. Biltong, on the other hand, resembles to many other salted/dried products made from small meat muscles all over the world or meat strips mainly in developing countries but not only, for example jerky in the United States. The model developed will be useful for the prediction of drying time by processors who wants to ensure their end product remain stable and have to cope with variations in the size of the meat strips and in the temperature of the drying air.

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“…As a reason, it can be considered that dry salting is more effective than brine salting in terms of water dehydration (Guizani et al , 2008). In addition, studies have reported that as the salt ratio increases, the drying speed increases (Aykın-Dinçer and Erbaş, 2018).…”

Section: Resultsmentioning

confidence: 99%

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

Özbay

Sarıçoban

2021

BFJ

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PurposeThe aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.FindingsAs a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.Research limitations/implicationsMeat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.Originality/valueAll changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

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Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents

Cited by 41 publications

References 42 publications

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

Drying model for small tumbled beef pieces (biltong) at ambient and mild air temperatures

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

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