Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods

Abstract Thirty longissimus dorsi (LD) muscles from Omani male goats were dried by five methods (sun, air, vacuum, freeze and modified atmosphere drying). Dried strips from the longissimus dorsi samples were evaluated for microbial, chemical and fatty acid composition and physical quality (pH, expressed juice, rehydration ratio, and color L*, a* and b* values). The method of drying had a significant effect on the microbial counts, pH, volume of expressed juice, color, rehydration ratio, and fatty acids content of LD samples. Immediately after drying and 6 weeks of storage, sun dried sample showed significantly higher aerobic plate counts, and levels of Pseudomonas and Staphylococcus compared to other methods of drying. The drying method significantly affected the types of mold growth in the samples. Recommended Citation Rahman, Mohammad Shafiur ; Salman, Zeinab ; Kadim, Isam T; Mothershaw, Ann ; Al-Riziqi, Mohd Hamad ; Guizani, Nejib ; Mahgoub, Osman ; and Ali, Amanat (2005) "Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods," International Journal of Food Engineering: Vol. 1 : Iss. 2, Article 3. DOI: 10.2202/1556-3758.1016 Available at: http://www.bepress.com/ijfe/vol1/iss2/art3