Quality characteristics of cold-dried beef slices

Area of Science:

• Food Science
• Meat Science
• Food Preservation

Background:

• Cold drying is a method for preserving meat products.
• Optimizing drying parameters is crucial for maintaining meat quality.
• Lipid oxidation and microbial growth are key concerns in dried meat production.

Purpose of the Study:

• To investigate the impact of low drying temperatures and varying air flow rates on the quality of cold-dried beef slices.
• To determine the optimal conditions for minimizing lipid oxidation and microbial load while maximizing sensory attributes.
• To evaluate the effects of cold drying parameters on TBARS values, color, and microbiological quality.

Main Methods:

• Salted and pasteurized beef slices were dried to approximately 40% water content.
• Drying experiments were conducted at low temperatures (10, 15, 20°C) and air flow rates (1, 2, 3, 4 m/s).
• Quality characteristics including TBARS values, color, microbiological counts, and sensory properties were assessed.

Main Results:

• Increased drying temperature and air flow rate led to higher TBARS values, indicating increased lipid oxidation.
• Low drying temperatures and air flow rates were found to mitigate lipid oxidation and preserve color.
• Microbiological quality decreased with increasing temperature and air flow rate.
• Beef slices dried at 10°C and 3 m/s exhibited superior sensory properties.

Conclusions:

• Low drying temperatures (around 10°C) and moderate air flow rates (around 3 m/s) are recommended for producing high-quality cold-dried beef.
• Optimizing these parameters effectively controls lipid oxidation and microbial growth, enhancing overall product quality and sensory appeal.