Low-Water Activity Meat Products

Taormina, Peter J.; Sofos, John N.

doi:10.1007/978-1-4939-2062-4_9

Cited by 8 publications

(7 citation statements)

References 142 publications

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“…Moisture (33.8%) and weight loss (33.0%) values in samples from the last stage of ripening obtained by other authors were also comparable with our results, which validates the dehydration process, crucial for guaranteeing the preservation of these kinds of meat products [29]. Regarding aW, this parameter is crucial for the safety of this kind of product, since values below 0.9 ensure a stable product at room temperature, limiting the growth of spoilage and pathogenic bacteria [30]. The obtained values in the final product (0.875 ± 0.01) ensure the safety of our sausages.…”

Section: Discussionsupporting

confidence: 91%

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

González‐Mohíno

Pérez‐Palacios

Antequera

et al. 2020

Foods

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This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH, moisture content, water activity, color, hardness, and thiobarbiruric reactive substances analysis) and sensory (quantitative descriptive analysis) characterizations of samples on different steps of the ripening process were performed. Near-infrared (NIR) spectra (950–1650 nm) were taken throughout the process at three points of the samples. Physicochemical data were explored by distance to K-Nearest Neighbor (K-NN) cluster analysis, while NIR spectra were studied by partial least square–discriminant analysis; before these models, Principal Component Analysis (PCA) was performed in both databases. The results of multivariate data analysis showed the ability to monitor and classify the different stages of ripening process (mainly the fermentation and drying steps). This study showed that a portable NIR device (MicroNIR) is a nondestructive, simple, noninvasive, fast, and cost-effective tool with the ability to monitor the dry fermented sausage processing and to classify samples as a function of the stage, constituting a feasible decision method for sausages to progress to the following processing stage.

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Section: Discussionsupporting

confidence: 91%

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

González‐Mohíno

Pérez‐Palacios

Antequera

et al. 2020

Foods

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“…High sodium content is of particular importance for processed, dried or cured meats that traditionally rely on the addition of sodium chloride (NaCl) during processing to help flavor and preserve the meat. Salt contributes to the decrease in water activity (a w ) by drawing water out of the meat, limiting the amount of free water available for microbial growth as well as influencing the overall flavor, appearance, and texture of the product [6]. The addition of salts to dried meats can aid in interference with bacterial cellular mechanisms thus reducing the rate of bacterial growth [7].…”

Section: Introductionmentioning

confidence: 99%

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Karolenko

Muriana

2020

Foods

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Salt (sodium chloride, NaCl) is commonly used in ready-to-eat (RTE) meat products such as biltong, a South African style dried beef product for flavor, enhanced moisture loss, and reduction of microbial growth. However, increased consumption of high sodium content foods is commonly associated with high blood pressure and heart disease. This study evaluated the use of alternative salts, potassium chloride (KCl) and calcium chloride (CaCl2) in the biltong marinade to achieve a ≥ 5-log reduction of Salmonella, a pathogen of concern in beef products. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a five-serovar mixture of Salmonella (Salmonella Thompson 120, Salmonella Enteritidis H3527, Salmonella Typhimurium H3380, Salmonella Heidelberg F5038BG1, and Salmonella Hadar MF60404), vacuum-tumbled in a traditional biltong marinade of salt, spices, and vinegar containing either NaCl, KCl or CaCl2 (2.2% concentration) followed by an 8–10 day drying period at 23.9 °C (75 °F) and 55% relative humidity. Microbial enumeration of Salmonella was conducted following inoculation, after marination, and after 2, 4, 6, 8, and 10 days of drying in a humidity/temperature chamber. Biltong produced with CaCl2, NaCl, or KCl achieved a > 5-log reduction of Salmonella after 6, 7, and 8 days, respectively. The Salmonella reduction trends with biltong made with NaCl or CaCl2 were not significantly different (p < 0.05) while both were significantly different from that made with KCl (p > 0.05). Sodium, calcium, and potassium ion concentrations were measured using ion-specific electrode meters following biltong processing and drying. As expected, the biltong made with the corresponding salt had the most abundant ion in the sample. Regardless of the salt used in the marinade, the potassium ion levels were moderately elevated in all samples. This was determined to be from potassium levels naturally present in beef rather than from other ingredients. Sampling of several commercial brands of biltong for sodium content showed that some were significantly above the allowable level of claims made on package ingredient statements. The substitution of NaCl with KCl or CaCl2 during biltong processing can also provide a 5-log reduction of Salmonella to produce a safe product that can be marketed as a more healthy low-sodium food alternative that may appeal to consumers who need to reduce their blood pressure and are conscientious of sodium levels in their diet.

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“…The water activity (a w ) is defined as the ratio of the vapor pressure of water in food (p) to the vapor pressure of pure water (p0) at the same temperature ( 21 ). In dried products, the a w contents are often less than 0.7 as it is responsible for microbiological stability to prevent microbial growth ( 76 ). In the study of beef jerky, all drying processes of meat, such as air-dried and sun-dried, achieved low a w with values of less than 0.75, in which signifies low water contents ( 75 ).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

“…The presence of NaCl in high amounts will lower the meat’s free water content, resulting in a lower a w value. Moreover, the presence of active water may be more significant for food stability than the overall amount of water in the food ( 76 ). Furthermore, lipid oxidation is most significant at very high and very low a w as there is efficient movement of pro-oxidants, in which oxidation increases in the latter ( 76 ).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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Low-Water Activity Meat Products

Cited by 8 publications

References 142 publications

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

A comprehensive review of drying meat products and the associated effects and changes

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