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Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages

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von Gersdorff, Gardis J.E.; Porley, Victoria E.; Retz, Stefanie K.; Hensel, Oliver; Crichton, Stuart.O.J. and Sturm, Barbara (2017) Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages. Drying Technology, 36 (1), pp. 21-32.

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Online at: http://www.tandfonline.com/doi/abs/10.1080/07373937.2017.1295979

Summary

The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt, salt and vinegar, and blind samples, dried at 70°C, was investigated. Weight and color (CIELAB) were measured and images of the samples were created with a hyperspectral imaging camera. Results show that the marinade and the type of beef influences the drying behavior of beef, but not the final color. Results from the hyperspectral imaging show that it is possible to build good fitting prediction models resulting in high R2 (min. 0.81, max. 0.98) and low RMSE (min. 0.08, max. 2.35) for moisture content, a* and b* values.


EPrint Type:Journal paper
Keywords:Beef drying, hyperspectral imaging, maturation stage, pretreatment, VNIR, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
DOI:DOI: 10.1080/07373937.2017.1295979
Related Links:http://coreorganicplus.org/research-projects/susorganic/, http://www.bundesprogramm.de, https://orgprints.org/perl/search/advanced?addtitle%2Ftitle=&keywords=14OE006&%20projects=BOELN&_order=bypublication&_action_search=Suchen
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:32457
Deposited On:26 Jan 2018 11:51
Last Modified:02 Jul 2018 07:40
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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