Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
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Mohammad Shafiur Rahman
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.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
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Artikel in diesem Heft
- Article
- Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container
- Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
- A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles
- Scaling Up of Osmotic Distillation from Laboratory to Pilot Plant for Concentration of Fruit Juices
- Shorter Communication
- Measurement of Surface Tension of Homogenised Milks
