Drying of non-fermented meat products
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||Dry, meat product, non-fermented|
How does it work?
|Working principle|| The structure and texture of product changes by drying. Curing flavours appear due to the curing process.
Shelf life is extended by means of water activity decrease and salts content.
|Additional effects||Density changes, mass reduction, flavour and texture modification, microbiological changes (microbiological stabilization).|
|Important process parameters||temperature, humidity, weight loss|
|Important product parameters||pH, water activity, product composition (water, fat, protein, collagen…), salt|
What can it be used for?
|Products||Meat products (pork, beef, poultry...)|
|Operations||Mincing, mixing, drying|
|Solutions for short comings||
What can it NOT be used for?
|Operations||Thermal treatment (cooking, pasteurisation, sterilisation)|
|Risks or hazards||Microbial risk appears when the drying process is not completely achieved, due to an excess in water activity. Then, product could deteriorate or shelf life could be reduced.|
|Maturity|| This technology is widely described in the literature as this is a traditional process know for decades. Due to new technologies, new ingredients, introduction of artificial casings (improving microbiological stability and product stability) can be found.
New developments in the drying process have been implemented. For example, better control of the water mass transfer is developed (weight loss, water activity) by the use of weight scales and probes connected to PLCs.
|Modularity /Implementation||This technology can be implemented in the production line.|
|Consumer aspects|| Traditionally produced products are widely accepted by consumers.
New product developments need the acceptance of new flavours and textures by the consumer (5).
|Environmental aspects||New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).|
Facilities that might be interesting for you
|Institutes||IRTA, CSIC - IATA, UNEX, University of Zaragoza, SSICA, INRA|
|Companies||Vismara, Abraham, Fleury-Michon, Espuña|
|References|| 1. Arnau J., Serra X., Comaposada J., Gou P. & Garriga M. (2007). Technologies to shorten the drying period of dry-cured meat products. Meat Science 77, 81-89.
2. Advanced technologies for meat processing (2006). Edited by Leo M. L. Nollet, Fidel Toldrá; Boca Raton, CRC/Taylor & Francis.
3. Ruiz-Ramirez J., Arnau J., Serra X., and Gou P. (2005). Relationship between water content, nacl content, pH and texture parameters in dry-cured muscles. Meat Science 70, 579-587.
4. Research advances in the quality of meat and meat products (2002). Edited by Fidel Toldrá. Trivandrum, India; Research Signpost.
5. Guerrero, L., Gou P. & Arnau, J. (1999). The influence of meat ph on mechanical and sensory textural properties of dry-cured ham. Meat Science 52: 267-273.
6. Developments in meat science. 4 (1988). Edited by Ralston Lawrie. London, Elsevier Applied Science.
temperature, humidity, weight loss pH, water activity, product composition (water, fat, protein, collagen…), salt Dryers 2.2.3 physical stabilizing, structure forming, conversion not applicable Internal data base, WOK, Scopus Search terms: drying, non-fermented meat products WikiSysop :Template:Review document :Template:Review status