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Quality characteristics of cold-dried beef slices

Aykın-Dinçer, Elif, Erbaş, Mustafa
Meat science 2019 v.155 pp. 36-42
air flow, beef, color, drying temperature, lipid peroxidation, microbiological quality, pasteurization, thiobarbituric acid-reactive substances, water content
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) and the quality characteristics of the cold-dried beef slices were investigated. The TBARS values of cold-dried slices increased from 42.01 to 54.54 μmol MDA/kg with the increase in drying temperature and from 27.29 to 67.79 μmol MDA/kg with the increase in air flow rate indicating that low temperature and low air flow rate can help to avoid the lipid oxidation. Low drying temperature was also found to impact on the color of cold-dried slices. Additionally, it was determined that the microbiological quality of cold-dried slices decreased as the temperature increased from 10 to 20 °C and air flow rate increased from 1 to 4 m/s. Finally, the slices dried at 10 °C and 3 m/s had higher sensorial property scores. Consequently, low drying temperature and high air flow rate could enhance the quality of dried beef slices.