Moisture Content Levels Research Articles

Development and Assessment of a Nutritional Supplement Formulation for Diabetes Mellitus

Diabetes, a major global health issue, affects 424.9 million people worldwide, with a significant portion undiagnosed, leading to severe health and economic impacts. Effective management of diabetes includes dietary interventions, among which nutraceuticals play a crucial role. Nutraceuticals are food-derived compounds that offer health benefits, including disease prevention and treatment. This study focuses on the development of an antidiabetic nutraceutical instant soup powder formulated with ingredients like fenugreek seed, finger millet, tomato, curry leaves, garlic, black pepper, black salt, stevia, and oyster mushrooms.The raw materials were sourced from local markets and processed to create a fine powder mix. The soup powder’s physicochemical parameters, including pH, viscosity, moisture content, and ash levels, were measured. Nutritional analysis, sensory evaluation, and heavy metal content determination were conducted following standard protocols. The soup powder exhibited significant antimicrobial, antioxidant, and antidiabetic properties, demonstrating potential as a dietary supplement for diabetes management. The sensory evaluation indicated high acceptability among the panelists, highlighting the product’s feasibility for consumer use.

Non-Destructive Measurement on Kwini Mango Fruit using Capacitive Sensing Technique at 250kHz to 2MHz for Ripeness Determination

This study aims to evaluate the characteristics and quality of Kwini mango fruit using non-destructive capacitive sensing methods. Unlike other fruits, identifying ripe Kwini mangoes can be challenging due to their green appearance and unfamiliar characteristics to consumers. Despite the growing interest in non-destructive fruit quality assessment techniques, there has not been significant prior exploration of capacitive sensing in the context of Kwini mangoes. Therefore, in this experiment, a parallel plate was used to measure the capacitance of Kwini mango fruit at frequencies ranging from 250 kHz to 2 MHz. Results showed that the moisture content and pH level decreased within 15 days of investigation. This technique was able to predict Kwini maturity with significant precision by applying the capacitance formula. Because of its high R2 value and sensitivity in linear regression, 500kHz was determined to be the most efficient operating frequency for Kwini mango fruits among the frequencies evaluated. In this experiment, the relationship between capacitance and Brix also yielded encouraging findings. The study also includes the development of a GUI application for determining the sweetness and maturity of Kwini mangoes. Overall, this research demonstrates the potential of capacitive sensing technology as a non-destructive approach to measuring Kwini mango fruit ripeness.

Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology

To address the issues of long drying time and high equipment costs present in freeze drying and freeze drying-microwave vacuum combined drying techniques, as well as to obtain higher-quality dried products, multiphase microwave drying (MMD) has been proposed. This study investigated the effects of MMD at different transition point moisture content levels (0.36, 0.59, and 0.79 g/g d.b.) on the microstructure and texture of dried Chinese yam. Using freeze drying (FD), microwave freeze drying (MFD), and microwave vacuum drying (MVD) as controls, X-ray micro-computed tomography (micro-CT) visualized and quantified Chinese yam’s structure across drying methods. The results indicated that as the transition point moisture content increased, the porosity and connected pore area and volume decreased, while non-connected pore area and volume increased. Chinese yam samples obtained from MMD scheme I (transition point moisture content of 0.36 g/g d.b.) exhibited a uniform and porous structure with a high total porosity (48.19 ± 0.32%), similar in hardness and shrinkage to freeze-dried yams, preserving microstructural integrity. MMD reduced drying time and maintained the quality of dried Chinese yam compared to FD, MVD, and MFD, highlighting its potential as a cost-effective method for producing premium dried Chinese yam products.

Development of Robust Freeze-Drying Process for Long-Term Stability of rVSV-SARS-CoV-2 Vaccine.

The thermostability of vaccines, particularly enveloped viral vectored vaccines, remains a challenge to their delivery wherever needed. The freeze-drying of viral vectored vaccines is a promising approach but remains challenging due to the water removal process from the outer and inner parts of the virus. In the case of enveloped viruses, freeze-drying induces increased stress on the envelope, which often leads to the inactivation of the virus. In this study, we designed a method to freeze-dry a recombinant vesicular stomatitis virus (VSV) expressing the SARS-CoV-2 spike glycoprotein. Since the envelope of VSV is composed of 50% lipids and 50% protein, the formulation study focused on both the protein and lipid portions of the vector. Formulations were prepared primarily using sucrose, trehalose, and sorbitol as cryoprotectants; mannitol as a lyoprotectant; and histidine as a buffer. Initially, the infectivity of rVSV-SARS-CoV-2 and the cake stability were investigated at different final moisture content levels. High recovery of the infectious viral titer (~0.5 to 1 log loss) was found at 3-6% moisture content, with no deterioration in the freeze-dried cakes. To further minimize infectious viral titer loss, the composition and concentration of the excipients were studied. An increase from 5 to 10% in both the cryoprotectants and lyoprotectant, together with the addition of 0.5% gelatin, resulted in the improved recovery of the infectious virus titer and stable cake formation. Moreover, the secondary drying temperature of the freeze-drying process showed a significant impact on the infectivity of rVSV-SARS-CoV-2. The infectivity of the vector declined drastically when the temperature was raised above 20 °C. Throughout a long-term stability study, formulations containing 10% sugar (sucrose/trehalose), 10% mannitol, 0.5% gelatin, and 10 mM histidine showed satisfactory stability for six months at 2-8 °C. The development of this freeze-drying process and the optimized formulation minimize the need for a costly cold chain distribution system.

Influence of Aspergillus parasiticus on aflatoxins production and quality change in Chrysanthemum morifolium at various storage conditions

SummaryIn this study, a full factorial design with three temperature levels (20, 30 and 40 °C), three moisture content (MC) levels (8%, 15% and 22%), and four storage times (7, 14, 21 and 28 days) was used to investigate the changes of aflatoxins (AFs), active constituents, and antioxidant activities in Hangbaiju (HBJ, Chrysanthemum morifolium) after simulated inoculation with Aspergillus parasiticus. The results showed that AFs could be produced in the range of 20~30 °C and 8~22% MC after mould infection, but both mould growth and AFs production were inhibited under the tested MC condition at 40 °C. The analysis of variance (anova) indicated that the temperature, time, interaction between the temperature and time, and interaction between MC and time had significant effects on the total aflatoxins (AFTOT) accumulation. Under 20 and 30 °C, AFTOT in inoculated HBJ usually increased with the increase of MC and storage time, while its active constituents and antioxidant activities decreased with the increase of AFTOT under corresponding storage conditions. Pearson correlation analysis suggested that relatively stronger negative correlations were observed between luteolin‐7‐O‐glucoside (LUT7G), total phenolic content (TPC), total flavonoid content (TFC), and AFTOT. Grey correlation analysis (GCA) showed that antioxidant activity was highly linked to the content of active constituents, and the characteristic flavonoid LUT7G exhibited the highest grey correlation degrees (GCDs) in the three antioxidant activities. The AFTOT reached the highest level (31.15 μg kg−1) after 28 days of storage at 30 °C and 22% MC; meanwhile, LUT7G, TPC and TFC decreased by 93.66%, 20.77% and 55.50%, respectively, and all the three antioxidant activities indicated more than 25% reduction. This is the first study about the changes and relationships of AFTOT, active constituents and bioactivities in the medicinal food influenced by A. parasiticus under different storage conditions. These results provide important references to prevent AFs production and quality control for HBJ and other medicinal foods influenced by A. parasiticus in storage strategy.

The effect of temperature and moisture content on drilling resistance measurements in wood (Pinus sylvestris L.)

ABSTRACT Drilling resistance (DR) measurements is widely used for nondestructive testing and evaluation of wood in growing trees and timber structures. A DR method can be applied in the regions with a cold climate and in wood with temperatures below zero degrees Celsius and varied moisture content (MC), which raises a question of correct interpretation of DR profiles and prediction of wood properties. Laboratory tests were conducted on Scots pine specimens with four levels of MC (7.4%, 11.0%, 23.5%, 147.9%) and temperature (+20°С, +2°С, −2°С, −10°С) variations. In-field tests were made on 33 growing trees at +18°С and −15°С. An IML-RESI PD 400 tool with a fixed rotational frequency of 2500 rpm and a feed rate of 1.5 m·min−1 was used. In most cases, wood temperature and MC had a significant influence on DR, but differences in an absolute value could be slight. A drastic increase in DR and feeding resistance was observed for water-saturated specimens tested at −10°C. For structural health assessment of timber structures at temperatures below 0°C, it is recommended to control wood MС. The effect of MC on DR was pronounced for groups of specimens with temperatures below and above the fibre saturation point. The in-field tests confirmed an increase in DR for frozen wood that can be used for studying water-conducting layers in growing trees.

Macroscopic and mesoscopic mechanism of hydration instability of the rock-grout coupled structure

In order to investigate the macroscopic and mesoscopic mechanism of hydration instability of rock-grout structure under the influence of moisture content, a direct shear test combined with particle flow code (PFC) simulation was conducted subject to various moisture content levels and normal stresses. The results show that a higher moisture content would compromise the load bearing capacity of soft rock anchorage structures by deteriorating the structural integrity of the surrounding rock and the bonding effect between the anchorage interfaces. The load bearing capacity of the surrounding rock is also rapidly reduced. The rock-grout structure has four main shear damage modes, which are influenced by both moisture content and normal stress. When the saturated moisture content is reached, the anchorage structure has lost its bearing capacity, and the rock is muddied and subsequently debonded from the bolt. The energy required to break the internal adhesion of the rock-grout structure under the effect of hydration is greatly reduced, resulting in easy decoupling and dispersion between the rock skeleton particles. In turn, the rock surface particles bonded by the anchor agent are separated from the deeper particles, resulting in the failure of the bonding surface and weakening the coupling effect between the anchor and the surrounding rock. According to the test results, the control measures for surrounding rock of muddy roadway are put forward.

Optimisation and Modelling of Soil Pulverisation Index Using Response Surface Methodology for Disk Harrow Under Different Operational Conditions

Abstract The study aimed to determine the optimal pulverisation index of soil for disk harrow by modelling. A mathematical model was developed using a Design-Expert software and response surface methodology. Experiments were carried out in silty loamy soil with three different levels of soil moisture content of 9.25%, 17.56%, and 22.32%, operating depths of 10 cm, 15 cm, and 20 cm, and operating speeds of 3.17, 4.85, and 5.47 km·h-1. The quadratic model proposed by the Design-Expert software was statistically significant (P <0.01), with a strong correlation relationship (R 2 = 0.989) between actual and predicted soil pulverisation index values. The adequacy precision achieved at 41.84 showed the models‘ ability to navigate the design space. However, statistical analysis, using the t-test and P-value, showed the actual and predicted values have no significant differences in the pulverisation index of soil. The optimal soil pulverisation index (8.61 mm) was achieved with a desirability of 1.00, at a soil moisture content of 14.43%, an operating depth of 11.64 cm, and a forward speed of 5.30 km·h-1. Model validation confirmed acceptability (R 2 = 0.974) and a 99% accuracy in predicting the soil pulverisation index.

Effects of the ice formation and its content on viscoelastic characteristics of wood exposure to low temperatures ranging from −125°C to 25°C

ABSTRACT The influence of ice formation and its content on the viscoelastic characteristics of wood were investigated in the temperature range between −125°C and 25°C. The stiffness and damping properties of the longitudinal (L), radial (R) and tangential (T) specimens were determined for different moisture content (MC) levels at or above the fiber saturation point (FSP) ranging from 25% to 300%. Results showed that the E′ value was correlated negatively with temperature for all specimens. Accompanied by the frozen free water inside the wood, the order of magnitude in E′ for specimens in the different anatomical directions trend toward an accord. The increment in E′ (ΔE′) of specimens was correlated positively with the ice content, and ΔE′ in the L direction was lower than those in the R and T directions at each MC level. The γ-relaxation ranged from −112.9°C to −94.8°C was observed for all orthotropic directions at 10 Hz, which was assigned to the reorientation of methylol groups and adsorbed water molecules in the wood cell walls. At each MC level, a lower peak temperature of γ-relaxation was observed in the L specimens compared to the transverse specimens. Notably, the γ-relaxation peak temperature in the E″ and tanδ spectrum showed obvious frequency-dependence, and the apparent activation energy (ΔH) of γ-relaxation over the measured MC range was about 38.08∼69.57 KJ/mol. The ΔH value was close for specimens in orthotropic grain orientations, indicating that this γ-relaxation phenomenon was not affected by its orthotropic structure and also related closely with the formation of ice in the wood cell lumens.

The use of image analysis to study the effect of moisture content on the physical properties of grains.

Designing machines and equipment for post-harvest operations of agricultural products requires information about their physical properties. The aim of the work was to evaluate the possibility of introducing a new approach to predict the moisture content in bean and corn seeds based on measuring their dimensions using image analysis using artificial neural networks (ANN). Experimental tests were carried out at three levels of wet basis moisture content of seeds: 9, 13 and 17%. The analysis of the results showed a direct relationship between the wet basis moisture content and the main dimensions of the seeds. Based on the statistical analysis of the seed material, it was shown that the characteristics examined have a normal or close to normal distribution, and the seed material used in the investigation is representative. Furthermore, the use of artificial neural networks to predict the wet basis moisture content of seeds based on changes in their dimensions has an efficiency of 82%. The results obtained from the method used in this work are very promising for predicting the moisture content.

CROP IMPROVEMENT THROUGH DIFFERENT MEANS TO ADDRESS CLIMATE CHANGE AND FOOD SECURITY

This study evaluated several crop development techniques in addition to the effects of climate change on productivity in agriculture. Climate affects agricultural productivity and the distribution of crops worldwide. Given the current and projected variations in temperature, precipitation, and carbon dioxide concentrations, it is unclear whether agroecosystems will be able to produce enough food to meet the world's needs. Crop output, water productivity, and soil water balance are frequently altered by climate change. Soil moisture content and groundwater levels will be affected by the immediate effects of global warming-induced changes in temperature and precipitation patterns. Agricultural output is affected by several factors, such as crop variety, growing circumstances, soil deterioration, and water availability. Modern agricultural systems use genetics, biotechnology, plant breeding, environmental monitoring, and adjustments to management techniques to adapt to climate change. On the other hand, without a more thorough approach to agricultural systems, development cannot proceed. A strategy like this would mean growing amounts of a wider variety of superior crops and advancing equity, sustainability, nutrition, and food security in the future.

Elastic behaviour of bamboo at nano- and microscale

This paper presents an anatomy-based numerical multiscale approach for modelling the mechanical behaviour of Moso bamboo, addressing limitations in previous research where the intricate microstructure was often simplified. The mechanical response of bamboo culms is predicted at the nano and microscale considering the orthotropic behaviour of cellulose microfibrils in different layers of tissues, deviating from conventional isotropic assumptions. Through nano and microscale finite element models, the impact of chemical composition and microfibril angle on elastic properties of different layers of the fibre and parenchyma cells are explored at two different levels of moisture content. At low moisture content, fibres within vascular bundles exhibit significantly higher longitudinal and transverse elastic moduli compared to parenchyma cells. When the moisture content is high, the properties of the fibre and parenchyma cells are less different. Anisotropic behaviour at the nanoscale contributes to a more accurate prediction of the mechanical properties of bamboo culms at the microscale, particularly in the transverse direction in moist conditions. This study lays the groundwork for forthcoming research in modelling the mechanical behaviour of bamboo culm at meso and macroscales.

Comparative study and characterization of water-treated bacterial cellulose produced by solid or liquid inoculum of Komagateibacter sucrofermentans

Structural and physicochemical properties of two types of bacterial cellulose (BC) produced by Komagateibacter sucrofermentans strain DSM 15973T after 7 days through either immobilized bacteria (solid inoculum) forming BCS7 or free bacteria (liquid inoculum) forming BCL7, followed by a water-based purification as a chem-free alternative treatment, were investigated in this study. SEM verifies the effectiveness of the water-based purification on BC network and reveals the insufficient interfibrillar space of BCS7 compared to BCL7. BCL7 was generally proved to be superior to BCS7 regarding degree of purification, BC yield, overall higher porosity, water swell ability, and water holding capacity (WHC), exhibiting higher hydrophilicity. However, thermally resistant BCS7 reveals a 35% residual up to 800 ºC compared to BCL7 (15%) and prevailed in terms of water retention rate. Both water-treated BC7 were proved to be Iα-rich cellulose type and exhibited a typical type IV(a) isotherm with an H3 type of hysteresis loop, a similar pore distribution, crystallinity index (~77%), crystallite size (~7.5 cm), same levels of moisture content (~98%) and the same poor levels of rehydration after the freeze-drying process. During BCL kinetics in 20 mL of HS medium over 7 days, K. sucrofermentans, 2D pellicle formation was observed until day 3 and then 3D. The highest WHC was obtained on day 4 (116 g water/g cellulose), while the lowest on day 1 (19 g water/g cellulose). Overall, we discussed the preparation and characterization of two different BCs water-treated for purification as an eco-friendly alternative method towards functional, and sustainable application.Graphical

Identification of Damping of Spruce Wood (Picea abies) under Various Levels of Moisture Content Using Time-Scale Decomposition.

The damping of spruce wood is analysed at different moisture content levels for the first three vibration modes of tangentially and radially vibrating samples. Two methods were used to determine the damping. The first was the vibration envelope fitting as an improved version of the well-known logarithmic decrement, and the second was the newer and recently increasingly used wavelet transform. Both methods showed that the damping of spruce wood first decreases and then increases with moisture content, with the damping in the first vibration mode being about 9% higher in the radial direction than in the tangential direction. In the second and third vibration modes, the damping in the tangential direction was higher than in the radial direction by about 10% and 8.8%, respectively. The measured damping factors from the envelope fitting had, on average, 15.9% higher values than those from the wavelet transform. It can be concluded from the results that the wavelet transform is more accurate for determining the damping factor, as it enables the decoupling of multi-degree of freedom systems if mode coupling is present.

Effect of moisture content on the rockburst intensity of sandstones

Rockburst is a common geological hazard in deep underground engineering, and it often occurs in strata consisting of brittle rocks. In this study, the moisture content effect on the rockburst intensity of sandstones is systematically studied. A series of triaxial unloading compression tests along with the acoustic emission monitoring are performed for sandstone specimens with different moisture content levels. The mechanical properties, failure characteristics, and dilatancy behaviors of sandstone specimens are then properly compared. Comparative results reveal that the triaxial compressive strength and total strain energy of the saturated specimen decrease by about 30% and 35%, respectively, as compared to those of the dry specimen. Moreover, the magnitude of elastic strain energy tends to decrease with the increasing water content. The effect of moisture content on the rockburst intensity of sandstones is, therefore, significant. Besides, it is also found that the onset of dilatancy is generally unaffected by the water content, whereas the extent of dilatancy significantly decreases with the increasing water content. Numerical simulations for a tunnel excavation model confirm that injecting water into the surrounding rock is an effective way of reducing the rockburst intensity during tunnel excavations. These results have a guiding significance for the prevention and control of rockbursts in underground engineering.

Impacts of Meat preservation on public health and economy

The meat preservation has positive effect on economy due to it prolongs the shelf life of the meat and also improve public health due to inhibition growth of microorganisms. In meat preservation Methods there is different methods that are being used for meat preservation. Since the man started to utilize the meat, he started to preserve it for later uses. Means of meat preservation that are used for meat preservation as meat Drying, meat Canning, meat Smoking, meat Freezing, meat Chilling, meat Curing, meat Salting, meat Fermentation and meat Pickling and meat Irradiation. Meat drying is the oldest meat preservation method that is still being used. Meat drying is also known as dehydration. Bacteria and enzymes only multiply at a certain level of moisture content, in meat drying we reduce the moisture content to 10-20% by weight and hence the enzyme remain inactivated. In the past meat was dried by sun meat drying method but now oven and dehydrators in practice. Now it’s easy to dry the meat at home with the help of stove and oven. By process, firstly, cut the meat into thin narrow meat strips then boil meat strips at high temperature that’s the bacteria could be killed, after boiling for 5-10 minutes’ bake in the oven. Through this method of meat preservation we can preserve meat for 1-2 months in the air tight containers.

A Study on the Production of Anhydrous Neodymium Chloride through the Chlorination Reaction of Neodymium Oxide and Ammonium Chloride

The chlorination mechanism of neodymium oxide for the production of anhydrous neodymium chloride was analyzed based on the reaction temperature and reaction ratio of ammonium chloride, considering the suppression of the generation of NdOCl, an intermediate product of the reaction process. The results were obtained by distinguishing the shape of the produced NdCl3 (powder and bulk) and the setup of the chlorination equipment, reflecting its sensitivity to moisture and oxygen. The powdered form of NdCl3 produced at 400 °C and under argon gas flow was identified as NdCl3·6(H2O), while the bulk form of NdCl3 produced by melting at 760 °C after a chlorination process consisted of anhydrous NdCl3 and NdCl3∙n(H2O). The powdered NdCl3 produced in an argon gas environment with a controlled level of oxygen (below 16.05 ppm) and moisture (below 0.01 ppm) content was identified as single-phase anhydrous NdCl3 and showed the highest chlorination conversion rate of 98.65%. The addition of overstoichiometric ratios of NH4Cl in the chlorination process decreased the total amount of impurities (N, H, and O) in the NdCl3 product and increased the conversion rate of NdCl3.

Characteristics and Quality of Oleoresin Based On Different Stimulant Treatments

AbstractThe quality of oleoresin determines the sale value of exports and imports. The quality of pine resin is determined by its color, moisture content, and impurities. The research method used a T-tes Independent to compare organic stimulants and sulfuric acid stimulants in tapping pine resin and referred to SNI 7837: 2016 to determine the quality of oleoresin. The results showed that trees treated with organic stimulants produced bright white oleoresin compared to trees treated with sulfuric acid stimulants which produced cloudy white oleoresin. However, both of them produce low levels of impurities and moisture content <5% so it is included in the super-premium quality class.

FT-IR Characterization and Determination of Mycotoxins (Aflatoxins) (AF’s) from Branded & Unbranded Mixed Spice Samples

Background: The global spice market is essential to food industry and public health due to the widespread use of spices as flavor enhancers, preservatives, and medicinal components. However, the quality of spices can be compromised by the presence of mycotoxins, specifically aflatoxins, which pose significant health risks. Ensuring the quality and safety of spices, both branded and unbranded, is of paramount concern, especially in regions with high humidity and temperature that can facilitate fungal growth and mycotoxin production. Objective: This study aimed to assess the quality of branded and unbranded spice samples from Sindh, Pakistan, by determining their ash content, moisture level, oil composition, and mycotoxin (aflatoxin) content to ensure their suitability for consumption and adherence to food safety standards. Methods: A total of ten spice samples (five branded and five unbranded) were collected from different cities in Sindh province, Pakistan. Ash content was measured by high-temperature oxidation, while moisture content was quantified through oven drying. Oil was extracted using a Soxhlet apparatus, and its quality parameters, including free fatty acid (FFA), peroxide, iodine, and saponification values, were determined using standard AOCS methods. Aflatoxins were quantified by employing an official AOAC method. Additionally, FT-IR spectroscopy was utilized for qualitative analysis of the spice oils. Results: The ash content varied widely, with the highest in unbranded samples at 18.33% and the lowest in branded at 5.67%. Moisture content across all samples was within the safe limit of 5-10%, with the highest at 4.46% and the lowest at 2.22%. The oil content ranged from 5.96% to 14.56%, with unbranded samples showing higher values. FFA values exceeded the standard 0.1% in all samples, indicating a potential quality concern. Peroxide values were higher than the standard 2 meq/mol in most samples, raising concerns about oxidative stability. Aflatoxin levels were within the EU regulatory limits, suggesting acceptable levels for consumption. FT-IR analysis corroborated these findings, revealing no significant differences in the spectral profiles between branded and unbranded samples. Conclusion: The study concluded that while moisture content and aflatoxin levels in the spice samples complied with safety standards, there were notable concerns regarding the ash content, oil quality, and peroxide values. These findings highlight the necessity for regular quality control measures and adherence to food safety regulations to ensure the safety of spice consumption.

Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics.

Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.