Fermenting and drying of meat products

• Identification
• How does it work?
• What can it be used for?
• What can it not be used for?
• Implementation
• Related Facilities
• Further Information

Identification

Key words	Drying, fermented, meat product
Latest version	2010/12/21
Completed by	IRTA

How does it work?

Primary objective	To obtain a stable fermented meat product by drying. To increase the shelf life.
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.
Images
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	Increase the yield of processing. Obtain new types of meat products. Due to new needs in western diets this type of meat product can easily introduce probiotics in diets by the use of specific starters. In the same way specific ingredients like flavonoids - fitosterols -probiotics and other active ingredients can be included in the formula. Special dietary requirements can be taken into account f.e. reduce salt content or low fat. The use of healthy ingredients doesn’t influence the drying process. Nevertheless low fat content and the use of salt substitutes must be well controlled because the drying process will change notably. Increase the product stability during a long drying process (short coming).

What can it NOT be used for?

Products	Vegetarian products Non-fermented meat
Operations	Thermal treatment (cooking, pasteurisation, sterilisation)
Other limitations
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.

Implementation

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.
Legal aspects	EC Regulation No. 2001/5/EC on food additives other than colours and sweeteners, EC Regulation No. 2073/2005 on Microbiological Criteria for Foodstuffs, EC Regulation No. 1924/2006 on nutrition and health claims made on foods. EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners;Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs.
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

Title Institute/company B-290- Mini spray dryer-HES-SO Valais-HEI University of Applied Sciences and Arts Western Switzerland Valais GPCG1-Fluidized bed dryer-HES-SO Valais-HEI University of Applied Sciences and Arts Western Switzerland Valais IRTAsim IRTA MP41/60, Zs240- Drum dryer- HES-SO Valais-HEI HES-SO Valais-HEI Microwave vacuum drying pilot system KEKI NAIK EKI QDS system IRTA IRTA Spray Dryer - TTZ TTZ Spray dryer - HES-SO Valais-HEI University of Applied Sciences and Arts Western Switzerland Valais

Further Information

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 WikiSysop :Template:Review document :Template:Review status