Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)
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Purpose The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus). Design/methodology/approach The samples were pretreated with different temperatures (0 degrees C, 40 degrees C and 50 degrees C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples. Findings As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied. Research limitations/implications Meat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research. Originality/value All changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.
SourceBritish Food Journal
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