Impact of processing temperature on drying behavior and quality changes in organic beef

• G.J.E. Von Gersdorff ^[1] ; L. Shrestha ^[1] ; S. Raut ^[1] ; S.K. Retz ^[1] ; O. Hensel ^[1] ; B. Sturm ^[1]
  1. [1] University of Kassel

     University of Kassel

     Kreisfreie Stadt Kassel, Alemania

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1823
• Idioma: inglés
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• Resumen

  • The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). Thea w value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color.