Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods

Abstract

Thirty longissimus dorsi (LD) muscles from Omani male goats were dried by five methods (sun, air, vacuum, freeze and modified atmosphere drying). Dried strips from the longissimus dorsi samples were evaluated for microbial, chemical and fatty acid composition and physical quality (pH, expressed juice, rehydration ratio, and color L*, a* and b* values). The method of drying had a significant effect on the microbial counts, pH, volume of expressed juice, color, rehydration ratio, and fatty acids content of LD samples. Immediately after drying and 6 weeks of storage, sun dried sample showed significantly higher aerobic plate counts, and levels of Pseudomonas and Staphylococcus compared to other methods of drying. The drying method significantly affected the types of mold growth in the samples.

Dehydrated Meat Products: A Review

“…Different drying methods, packaging techniques, storage temperatures have significant influence on the pH of the dehydrated meat products. Air dried meat products show higher pH value than freeze dried meat products (Rahman et al, 2005). The difference in pH values is due to loss of free acidic groups depending on drying procedures (Nayar et al, 2014).…”

“…Drying techniques have significant role in the development of porosity in the meat samples. Higher the porosity in meat structure, higher will be the rehydration ration in the dried meat product (Rahman et al, 2005). Rehydration depends on the water absorption capacity, water holding capacity of muscle fibres and the formation of spaces within muscle fibres, affecting dehydration, …”

“…TBARS value remains higher in dehydrated meat products as compared to fresh and smoked meat products (Sampels et al, 2004). Freeze drying has significant effect in enhancing the peroxide value of dehydrated meat products (Rahman et al, 2005). Lipase action in meat products during So, dried meat products obtained from precooked meat are generally lower in bacterial counts and absence of coli forms during the storage as compared to raw dehydrated meat products (Kharb et al, 2008).…”

Efecto del tiempo de secado y de distintos cortes de músculos de res en las características fisicoquímicas y sensoriales de carne seca (cecina)

“…However, this investigation did not specify any result regarding water activity, nor it reported water holding capacity changes of the studied muscles. Rahman et al [16] conducted an investigation of the physical-chemical properties of jerky using goat meat and different drying methods. They concluded that drying methods affect quality attributes.…”

Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

“…The consumption of meat and meat products is an integral component of the human diet (Reddy, Hurrell, & Cook, 2006), especially since these commodities not only prove to be appealing to the palate, but are also high sources of amino acids and B-complex vitamins and minerals (Friedman, 1996;Jimenez-Colmenero, Carballo, & Cofrades, 2001;Rahman et al, 2005). Historically, fresh meats have gained a reputation for being highly perishable commodities (Lee & Fung, 1986;Mothershaw, Rahman, Mohamad, & Guizani, 2003;Poligne, Colligan, & Trystram, 2005).…”