Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891373 | LWT - Food Science and Technology | 2018 | 25 Pages |
Abstract
The aim of this study was to investigate the influence of cabinet drying air temperature (30-60â¯Â°C) and sample thickness (2.5-10â¯mm) on the quality attributes of dried beef. The physical (colour, rehydration ratio/RR and texture) and microbial quality of beef samples were evaluated using standard procedures. There was a significant decrease (Pâ¯â¤â¯0.05) in L*, a*, b*and chroma/C* colour values with increasing temperature and beef thickness, while change in thickness had no effect (Pâ¯>â¯0.05) on the hue/H* colour attribute. The RR was higher at 60â¯Â°C for 5-10â¯mm thick samples and decreased (Pâ¯â¤â¯0.05) with increase in beef thickness. The firmness values increased with increase in temperature from 30 to 50â¯Â°C, decreased at 60â¯Â°C and were significantly lower (Pâ¯â¤â¯0.05) at 2.5â¯mm beef thickness. The total viable counts (TVC) and Staphylococcus aureus numbers in beef dried at 30 and 40â¯Â°C were higher than that of fresh beef, whereas drying at 60â¯Â°C significantly (Pâ¯â¤â¯0.05) reduced the microbial numbers.
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Authors
Eunice A. Mewa, Michael W. Okoth, Catherine N. Kunyanga, Musa N. Rugiri,