Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality

The purpose of this study is to examine beef dehydration during the salting and the drying steps of Kaddid's production. Salting of beef was run at different brine concentrations (15 and 26.5%) and by dry salting. Experimental drying kinetics were measured at three air temperatures (30, 40, and 50°C) and two air velocities (1.5 and 2.5 m/s). Salting method and brine concentration affected water exudation during salting. Salting at the lower brine concentration (15%) allows beef rehydration and dry salting leads to more meat dehydration comparing to salting at saturated brine (26.5%). Drying rate was affected by brine concentration and air temperature. Hence, pretreatment at higher brine concentration decelerates meat drying kinetics. Higher air temperature increased the drying rate of meat salted at the lower brine concentration (15%). For 26.5% brined meat, air temperature effect on the drying rate is reversed. Further, Peleg's model and Jason's model were satisfactorily tested for the description of water loss during the salting and drying process, respectively. Proteins' denaturation due to dry salting combined to drying at different temperatures was investigated by electrophoresis studies of sarcoplasmic and myofibrillar proteins. Sarcoplasmic and myofibrillar proteins were affected by salting and less by drying. In addition, no effect was found of air drying temperature on proteins' denaturation. Microbiological and physicochemical characteristics were evaluated for fresh, salted, and dried meat. Drying, when combined with dry salting, leads to higher salt content at the equilibrium and allows more dehydration in the product. The absence of true lactic fermentation after salting and drying was confirmed by the small change in pH and lactic acid bacteria proliferation during salting and drying.