Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices

Gardis J.E Von Gersdorff,Sascha M Kirchner,Oliver Hensel,Barbara Sturm

doi:10.1016/j.meatsci.2021.108525

Gardis J.E Von Gersdorff, Sascha M Kirchner + Show 2 more

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https://doi.org/10.1016/j.meatsci.2021.108525

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Journal: Meat Science	Publication Date: Apr 24, 2021
Citations: 12	License type: cc-by

Affiliation: University of Kassel, Newcastle University

Abstract

Drying behavior and instrumental color development of beef slices untreated or pretreated with salt or salt and vinegar solutions were monitored by determining the moisture content and the color change by measuring CIELAB values during drying at 50, 60, and 70 °C. Time-series hyperspectral imaging (400–1000 nm) was applied with regard to the development of non-invasive measurement systems based on robust models to predict moisture and color independent of the pre-treatment and drying temperature. Samples pretreated with salt dried the slowest which became more prominent at increasing drying temperatures and the least color change (∆E = 23) was observed at 60 °C drying temperature. Robust prediction models for moisture content and CIELAB values irrespective of pre-treatment and processing conditions were developed successfully and improved by wavelengths selection with high R2 (0.94–0.98) and low RMSEP (1.05–5.22) which will support the future development of simple and cost-effective applications regarding non-invasive product monitoring systems for beef drying processes.

Highlights

The drying of meat is a well-known processing to preserve this highly perishable food product and enables an extended shelf life without additional cooling
Pre-treatment and drying temperature showed a joint influence on the drying behavior and instrumental color changes during the dehydration of beef
The samples pre-treated with salt solution dried the slowest, followed by salt and vinegar treatment, while blind samples dried the fastest

Summary

Introduction

The drying of meat is a well-known processing to preserve this highly perishable food product and enables an extended shelf life without additional cooling. In terms of dehydration by radiation, microwave (Guo, Sun, Cheng, & Han, 2017) or infrared drying of meat (Li, Xie, & Zhang, C. hui, Zhen, S., Jia, W., 2018) have been observed and showed significant higher energy efficiencies compared to convective drying. Convection drying by hot air is the most traditional and widest used technique for drying of food products (Mujumdar & Law, 2010). The processing and final quality of dehydrated products is further influenced by raw material quality and pre-treatments applied prior to drying to achieve certain final quality attributes (Deng et al, 2019). Salt pre-treatments led to decreasing drying rates compared to untreated samples or samples pre-treated with salt and vinegar (von Gersdorff et al, 2018)

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