Fermenting and drying of 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||Drying, fermented, meat product|
How does it work?
|Working principle|| The action of starters (e.g. lactic acid bacterial) reduces the pH of the meat. This pH reduction denatures the meat proteins leading to structure changes. Soluble proteins gelatinise forming a gel. During the drying the water is removed resulting in a different meat texture.|
|Additional effects||Density changes, mass reduction, flavour modification, microbiological changes (microbiological stabilization).|
|Important process parameters||water activity, product size, temperature, humidity and weight loss.|
|Important product parameters||composition (water, fat, protein, collagen…), salt, starters and pH.|
What can it be used for?
|Products||Fermented meat products (pork, beef, poultry...)|
|Operations||Mincing, mixing, stuffing, fermenting, 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, new starters developments, 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. A new process consisting of drying the sliced product instead of the whole sausage is being developed (QDS process®).
|Modularity /Implementation||This technology is easy to implement in the production line. Improvements in this technology are easily implemented in continuous productions lines.|
|Consumer aspects|| New product developments with QDS need the acceptance of new flavours and textures by the consumer (1).
Traditionally produced products are widely accepted by consumers.
|Environmental aspects||New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).|
Facilities that might be interesting for you
|Institutes||IRTA, CSIC - IATA, UNEX, University of Zaragoza, UCM, INRA, SSICA, DMRI – Danish Technological Institute|
|Companies||Casademont, Embotits Artesants Monts, Beretta, Pick, Groupe Aoste, Reinert, Palacios|
|References|| 1. Ferrini, G., Guardia, MD., Arnau, J., Comaposada, J. Evaluation of color and texture of Chorizo at different drying levels by Quick-Dry-Slice (QDS processR). Congress: 55th International Congress of Meat Science and Technology (ICoMST) Copenhagen, Denmark, 2009.
2. Guardia, M. D., L. Guerrero, J. Gelabert, P. Gou, and J. Arnau (2008). Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of nacl by mixtures of kcl and potassium lactate. Meat Science 80: 1225-1230.
3. Advanced technologies for meat processing (2006). Edited by Leo M. L. Nollet, Fidel Toldrá; Boca Raton, CRC/Taylor & Francis.
4. Research advances in the quality of meat and meat products (2002). Edited by Fidel Toldrá; Trivandrum, India, Research Signpost.
5. Fermented meats (1995). Edited by G. Campbell-Platt and P.E. Cook. London, Blackie Academic & Professional.
6. Developments in meat science 4 (1988). Edited by Ralston Lawrie. London, Elsevier Applied Science.
water activity, product size, temperature, humidity and weight loss. composition (water, fat, protein, collagen…), salt, starters and pH. Dryers 2.2.2, 2.2.3, 2.2.4 physical, biological stabilizing, structure forming, conversion not applicable Internal data base, WOK, Scopus Search terms: drying, fermented meat product Hte irta