Infrared drying as a potential alternative to convective drying for biltong production

Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<bilto...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Kipchumba Cherono [verfasserIn] Gikuru Mwithiga [verfasserIn] Stefan Schmidt [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Italienisch

Erschienen:	2016

Schlagwörter:	Biltong Hygiene Infrared drying Meat texture Microbiological quality

Übergeordnetes Werk:	In: Italian Journal of Food Safety - PAGEPress Publications, 2013, 5(2016), 3
Übergeordnetes Werk:	volume:5 ; year:2016 ; number:3

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.4081/ijfs.2016.5625

Katalog-ID:	DOAJ06378050X

Internformat


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allfields	10.4081/ijfs.2016.5625 doi (DE-627)DOAJ06378050X (DE-599)DOAJ8a69aecddda942e5bbd57a340750f8f3 DE-627 ger DE-627 rakwb eng ita TP368-456 Kipchumba Cherono verfasserin aut Infrared drying as a potential alternative to convective drying for biltong production 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality. Biltong Hygiene Infrared drying Meat texture Microbiological quality Food processing and manufacture Gikuru Mwithiga verfasserin aut Stefan Schmidt verfasserin aut In Italian Journal of Food Safety PAGEPress Publications, 2013 5(2016), 3 (DE-627)74650697X (DE-600)2717104-8 22397132 nnns volume:5 year:2016 number:3 https://doi.org/10.4081/ijfs.2016.5625 kostenfrei https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 kostenfrei http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 kostenfrei https://doaj.org/toc/2239-7132 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 3
spelling	10.4081/ijfs.2016.5625 doi (DE-627)DOAJ06378050X (DE-599)DOAJ8a69aecddda942e5bbd57a340750f8f3 DE-627 ger DE-627 rakwb eng ita TP368-456 Kipchumba Cherono verfasserin aut Infrared drying as a potential alternative to convective drying for biltong production 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality. Biltong Hygiene Infrared drying Meat texture Microbiological quality Food processing and manufacture Gikuru Mwithiga verfasserin aut Stefan Schmidt verfasserin aut In Italian Journal of Food Safety PAGEPress Publications, 2013 5(2016), 3 (DE-627)74650697X (DE-600)2717104-8 22397132 nnns volume:5 year:2016 number:3 https://doi.org/10.4081/ijfs.2016.5625 kostenfrei https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 kostenfrei http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 kostenfrei https://doaj.org/toc/2239-7132 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 3
allfields_unstemmed	10.4081/ijfs.2016.5625 doi (DE-627)DOAJ06378050X (DE-599)DOAJ8a69aecddda942e5bbd57a340750f8f3 DE-627 ger DE-627 rakwb eng ita TP368-456 Kipchumba Cherono verfasserin aut Infrared drying as a potential alternative to convective drying for biltong production 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality. Biltong Hygiene Infrared drying Meat texture Microbiological quality Food processing and manufacture Gikuru Mwithiga verfasserin aut Stefan Schmidt verfasserin aut In Italian Journal of Food Safety PAGEPress Publications, 2013 5(2016), 3 (DE-627)74650697X (DE-600)2717104-8 22397132 nnns volume:5 year:2016 number:3 https://doi.org/10.4081/ijfs.2016.5625 kostenfrei https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 kostenfrei http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 kostenfrei https://doaj.org/toc/2239-7132 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 3
allfieldsGer	10.4081/ijfs.2016.5625 doi (DE-627)DOAJ06378050X (DE-599)DOAJ8a69aecddda942e5bbd57a340750f8f3 DE-627 ger DE-627 rakwb eng ita TP368-456 Kipchumba Cherono verfasserin aut Infrared drying as a potential alternative to convective drying for biltong production 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality. Biltong Hygiene Infrared drying Meat texture Microbiological quality Food processing and manufacture Gikuru Mwithiga verfasserin aut Stefan Schmidt verfasserin aut In Italian Journal of Food Safety PAGEPress Publications, 2013 5(2016), 3 (DE-627)74650697X (DE-600)2717104-8 22397132 nnns volume:5 year:2016 number:3 https://doi.org/10.4081/ijfs.2016.5625 kostenfrei https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 kostenfrei http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 kostenfrei https://doaj.org/toc/2239-7132 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 3
allfieldsSound	10.4081/ijfs.2016.5625 doi (DE-627)DOAJ06378050X (DE-599)DOAJ8a69aecddda942e5bbd57a340750f8f3 DE-627 ger DE-627 rakwb eng ita TP368-456 Kipchumba Cherono verfasserin aut Infrared drying as a potential alternative to convective drying for biltong production 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality. Biltong Hygiene Infrared drying Meat texture Microbiological quality Food processing and manufacture Gikuru Mwithiga verfasserin aut Stefan Schmidt verfasserin aut In Italian Journal of Food Safety PAGEPress Publications, 2013 5(2016), 3 (DE-627)74650697X (DE-600)2717104-8 22397132 nnns volume:5 year:2016 number:3 https://doi.org/10.4081/ijfs.2016.5625 kostenfrei https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 kostenfrei http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 kostenfrei https://doaj.org/toc/2239-7132 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 3
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callnumber-first	T - Technology
author	Kipchumba Cherono
spellingShingle	Kipchumba Cherono misc TP368-456 misc Biltong misc Hygiene misc Infrared drying misc Meat texture misc Microbiological quality misc Food processing and manufacture Infrared drying as a potential alternative to convective drying for biltong production
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topic_title	TP368-456 Infrared drying as a potential alternative to convective drying for biltong production Biltong Hygiene Infrared drying Meat texture Microbiological quality
topic	misc TP368-456 misc Biltong misc Hygiene misc Infrared drying misc Meat texture misc Microbiological quality misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Biltong misc Hygiene misc Infrared drying misc Meat texture misc Microbiological quality misc Food processing and manufacture
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title	Infrared drying as a potential alternative to convective drying for biltong production
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title_full	Infrared drying as a potential alternative to convective drying for biltong production
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title_sort	infrared drying as a potential alternative to convective drying for biltong production
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title_auth	Infrared drying as a potential alternative to convective drying for biltong production
abstract	Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality.
abstractGer	Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality.
abstract_unstemmed	Two infrared systems set at an intensity of 4777 W/m<sup<2</sup< with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em<biltong</em< by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em<biltong</em< produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive <em<Escherichia coli</em< in samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log<sub<10</sub< MPN/g to 2.89 log<sub<10</sub< MPN/g (2.5 μm) and 3.42 log<sub<10</sub< MPN/g (3.5 μm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In <em<biltong</em< samples produced by short wavelength (2.5 μm) infrared drying, <em<E. coli</em< was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of <em<biltong</em< products while at the same time delivering products of satisfactory quality.
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title_short	Infrared drying as a potential alternative to convective drying for biltong production
url	https://doi.org/10.4081/ijfs.2016.5625 https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3 http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 https://doaj.org/toc/2239-7132
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up_date	2024-07-03T19:31:11.671Z
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Infrared drying as a potential alternative to convective drying for biltong production

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