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Related Concept Videos

Curing Methods01:26

Curing Methods

Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
Accelerated Curing of Concrete01:25

Accelerated Curing of Concrete

Accelerating concrete curing is achieved by applying heat and additional moisture. This process accelerates the hydration of the cement, resulting in an earlier strength gain in the concrete. Steam curing is a method wherein the concrete products are either transported through a chamber on a conveyor belt or encased in plastic, allowing steam at atmospheric pressure to circulate freely around them. This process begins with a phase of moist curing that typically lasts between 3 to 5 hours, after...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Curing of Concrete01:20

Curing of Concrete

The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Drying Shrinkage01:21

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...

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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

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Published on: March 14, 2018

Development of a modified dry curing process for beef.

J E Hayes1, T A Kenny, P Ward

  • 1Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland(1).

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Vacuum tumbling significantly enhances dry-cured beef quality by accelerating ingredient diffusion. This physical treatment improves salt content, color uniformity, and consumer acceptability while reducing cook loss.

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Area of Science:

  • Food Science
  • Meat Science
  • Food Processing

Background:

  • Traditional dry curing of meat is a time-consuming process.
  • Physical treatments can potentially accelerate dry curing by enhancing ingredient diffusion.

Purpose of the Study:

  • To investigate the efficacy of physical treatments in accelerating the dry curing process for beef.
  • To compare vacuum tumbling with other physical methods and conventional static dry curing.

Main Methods:

  • Beef M. supraspinatus and M. biceps femoris were subjected to vacuum pulsing (with/without tumbling), continuous vacuum, tumbling only, and static dry cure.
  • Cured beef was analyzed for core salt content, color uniformity, cook loss, toughness, and consumer acceptability.
  • Further testing involved modified atmosphere packaging (MAP) and storage for up to 28 days at 4°C.

Main Results:

  • Vacuum tumbling and tumbling only treatments resulted in the highest core salt content after 7 days.
  • All physical treatments improved color uniformity and reduced cook loss compared to the control.
  • Vacuum tumbling and tumbling only treatments led to higher consumer acceptability and reduced toughness.

Conclusions:

  • Vacuum tumbling is a highly effective physical treatment for accelerating beef dry curing.
  • This method enhances organoleptic quality, increases yields, and improves overall product characteristics.
  • Vacuum tumbling offers significant advantages over other physical treatments and conventional methods for dry-cured beef production.