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, expre...

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Veröffentlicht in:	International Journal of Food Engineering 2005-03, Vol.1 (2), p.3
Hauptverfasser:	Rahman, Mohammad Shafiur, Salman, Zeinab, Kadim, Isam T, Mothershaw, Ann, Al-Riziqi, Mohd Hamad, Guizani, Nejib, Mahgoub, Osman, Ali, Amanat
Format:	Artikel
Sprache:	eng
Schlagworte:	air drying Freeze drying meat quality modified atmosphere drying sun drying vacuum drying
Online-Zugang:	Volltext
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