Quality characteristics of cold-dried beef slices

Aykın‐Dinçer, Elif; Erbaş, Mustafa

doi:10.1016/j.meatsci.2019.05.001

Cited by 20 publications

(20 citation statements)

References 45 publications

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“…This might be because the ambient temperature of 20 °C was more suitable for microbial growth than 10 °C. In other studies investigating the effect of drying temperature, the microbiological quality also decreased depending on the temperature increase (Kilic, 2009;Aykın-Dinc ¸er & Erbas ¸, 2019b). Consistent with these results, Nayar et al (2015) determined the TAMB and yeast-mould counts of goat meat cubes dried at 60 °C for 18 h in the range of 3.61-4.56 and 1.80-2.18 log cfu g −1 , respectively.…”

Section: Microbial Loads Of Low-temperature Vacuum Dried Chicken Slicessupporting

confidence: 68%

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A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Aykın‐Dinçer

Erbaş

2023

Int J of Food Sci Tech

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SummaryThe aim of this study was to produce high‐quality dried chicken meat slices by a low‐temperature vacuum drying system. Chicken meat slices were cut in 2 and 4 mm thicknesses and then dried at the temperatures of 10 and 20 °C and the pressures of 1, 0.85 and 0.70 atm. The mean moisture content, water activity (aw) and pH values of the low‐temperature vacuum dried chicken slices were 41%, 0.90% and 6.23%, respectively. Depending on the temperature increase, the non‐protein nitrogen (NPN) (P < 0.01) value increased from 5.49 g per 100 g to 6.13 g per 100 g, and the thiobarbituric acid reactive substances (TBARS) (P < 0.01) value increased from 13.33 to 17.89 μmol MDA kg−1. The colour of samples changed from a lighter and yellow to a darker and brownish as the drying temperature, pressure and thickness increased. The cutting force was higher at 2 mm thickness (18.42 N) (P < 0.01) and 0.70 atm pressure (17.12 N) (P < 0.05) conditions. The samples dried at 10 °C, 0.70 atm and 2 mm had higher microbiological quality and the highest overall acceptability score (7.57).

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Section: Microbial Loads Of Low-temperature Vacuum Dried Chicken Slicessupporting

confidence: 68%

“…The physical properties of the dried chicken slices were determined by a w , colour, weight loss, change in size and cutting force analysis (Aykın‐Dinçer & Erbaş, 2019b).…”

Section: Methodsmentioning

confidence: 99%

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Aykın‐Dinçer

Erbaş

2023

Int J of Food Sci Tech

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“…Therefore, it was determined that the meat product obtained in this study is in the class of medium moist foods (moisture %: 15-50 and aw value: 0.6-0.9) and is much more resistant to microbial degradation than fresh turkey breast meat. It has also been determined in many studies on drying various meat slices at different temperatures that the temperature factor does not affect moisture, water activity and pH values (Jiang et al, 2016;Aykın-Dinçer and Erbaş, 2019). Unlike this study, it was reported in a study by Chaijan et al (2017) that the moisture value of dried fish meat decreased from 30% to 28%, and the pH value increased from 6.60 to 6.64 as microwave power increased.…”

Section: Resultsmentioning

confidence: 48%

“…These meat products are usually obtained by being dried using hot air after they are salted or cured (Qu et al, 2020). However, in recent years, the orientation towards alternative drying technologies has increased as the traditional method of drying in hot air entails high energy costs, as well as adversely affecting the quality of the product in drying heat-sensitive foods such as meat (Aykın- Dinçer and Erbaş, 2019). As an alternative method, microwaveassisted drying in hot air saves energy, has a short processing time and therefore costs less to operate (Półtorak et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Kurutma Sicakliği Ve Mi̇krodalga Gücünün Hi̇ndi̇ Göğüs Di̇li̇mleri̇ni̇n Kali̇te Özelli̇kleri̇ne Etki̇leri̇

Dinçer¹

2022

Gıda

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In this study, spiced turkey slices were dried at different temperatures (60 and 70°C) and microwave powers (0, 180 and 360 W at fixed product weight) and physical, chemical, microbiological and sensory quality characteristics of these dried slices were determined. The turkey slices dried at these conditions had an average moisture content of 25%, an aw value of 0.72, a pH value of 6.02, and a thiobarbituric acid reactive substance (TBARS) value of 15.77 µmol MDA/kg. It was determined that the cutting force value of the samples increased to 56.14 N depending on the temperature increase and to 59.12 N depending on the increase in microwave power. In addition, it was found that the L* value of the samples decreased significantly (p < 0.01) as the microwave power increased. Furthermore, the microbial quality was better in samples applied at 70°C drying temperature and 360 W microwave power.

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“…[1,2] As more demand is needed, how to preserve them are crucial because they are proper for microbial growth and tend to spoilage. [3][4][5] Many strategies have been used to control microbial growth and prolong the shelf life of meat, and several compounds have been reported. For example, Fabrizio et al utilized electrolytic water with other antimicrobials (ozonized water, acetic acid, or trisodium phosphate) on the surface of fresh poultry and noticed a significant reduction in the number of pathogenic bacteria, especially salmonella.…”

Section: Introductionmentioning

confidence: 99%

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

Zhang

Wang

Song

et al. 2020

International Journal of Food Properties

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This study was targeted to investigate the effect of the combination of aqueous ozone (AO) and sodium citrate (SC) pretreatment on quality of vacuum packaged beef stored at chilling temperature. The steers were randomly divided into five treatment groups, containing the group C (steers without any treatment), DW (steers pretreated with distilled water), AO, SC and AO+SC. During processing, the parameters included total Viable Count (TVC), total Volatile Basic Nitrogen (TVB-N), pH, meat color, metmyoglobin (Met-Mb), thiobarbituric acid reactive substances (TBArs), Warner-Bratzler shear force (WBSF), and purge loss were measured and compared. Firstly, the TVC in beef steaks of group AO+SC was significantly lower than group AO and SC during the whole storage (P < .05). In addition, the TVB-N values in AO+ SC group were significantly decreased than AO group at the end of storage time. Furthermore, compared with the group only treated by AO, the group AO+SC displayed higher L* (lightness) value, lower a* (redness) value and lower Met-Mb. The values of WBSF and purge loss of group AO+SC was lower than group AO, as well as TBArs. The treatment methods and storage time had significant interactive effects on TVC, TVB-N, pH, L*, Met-Mb, and TBArs (P < .05). The combination treatment of AO and SC showed better effect on inhibiting the microbial growth and decreased the deteriorated effect of AO on beef quality including TBArs, WBSF, and purge loss.

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Quality characteristics of cold-dried beef slices

Cited by 20 publications

References 45 publications

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Kurutma Sicakliği Ve Mi̇krodalga Gücünün Hi̇ndi̇ Göğüs Di̇li̇mleri̇ni̇n Kali̇te Özelli̇kleri̇ne Etki̇leri̇

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

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