Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods

Mohammad Shafiur Rahman; Zeinab Salman; Isam T Kadim; Ann Mothershaw; Mohd Hamad Al-Riziqi; Nejib Guizani; Osman Mahgoub; Amanat Ali

doi:10.2202/1556-3758.1016

Article

Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods

Mohammad Shafiur Rahman , Zeinab Salman , Isam T Kadim , Ann Mothershaw , Mohd Hamad Al-Riziqi , Nejib Guizani , Osman Mahgoub and Amanat Ali

Published/Copyright: March 18, 2005

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From the journal International Journal of Food Engineering Volume 1 Issue 2

Thirty longissimus dorsi (LD) muscles from Omani male goats were dried by five methods (sun, air, vacuum, freeze and modified atmosphere drying). Dried strips from the longissimus dorsi samples were evaluated for microbial, chemical and fatty acid composition and physical quality (pH, expressed juice, rehydration ratio, and color L*, a* and b* values). The method of drying had a significant effect on the microbial counts, pH, volume of expressed juice, color, rehydration ratio, and fatty acids content of LD samples. Immediately after drying and 6 weeks of storage, sun dried sample showed significantly higher aerobic plate counts, and levels of Pseudomonas and Staphylococcus compared to other methods of drying. The drying method significantly affected the types of mold growth in the samples.

Keywords: Freeze drying; modified atmosphere drying; sun drying; air drying; vacuum drying; meat quality

Published Online: 2005-3-18

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Articles in the same Issue

https://doi.org/10.2202/1556-3758.1016

Keywords for this article

Freeze drying; modified atmosphere drying; sun drying; air drying; vacuum drying; meat quality