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A fast drying method for the production of salted-and-dried meat Ciênc. Tecnol. Aliment.
BAMPI,Marlene; SCHMIDT,Franciny Campos; LAURINDO,João Borges.
Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave vacuum drying; Sodium replacement; Charque; Jerked beef.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600526
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