Click on “Download PDF” for the PDF version or on the title for the HTML version.


If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

MICROWAVE AND HYBRID TECHNOLOGIES IN MEAT PRESERVATION

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:   No Citation available.
Authors:   Ignaci Victoria Thiagarajan, Venkatesh Meda, Phyllis Shand
Keywords:   Microwave drying, Meat, Preservation, microwave-convection combination drying

One of the products from secondary meat processing industries is jerky, which has good market value of $250 million per annum. Jerky is one of the North American dried meat product and it has been processed in traditional methods like smoke housing or home dehydrators which takes 6-10 hr for processing. As a first attempt, application of non-emissive clean microwave energy as an alternate source for the existing conventional smoke housing was studied. Along with microwave, combination of microwave and convective method has been studied. Formulation pH was changed and the effect of pH in conservation of energy and time has been studied. Physico-chemical properties of the samples were analysed and it was found from the study that lower microwave power levels have provided appealing color, appearance and textural properties though the drying time was reduced significantly. When power level increases, there is a significant reduction in drying time. Also it was found out that compared to microwave energy alone combination of microwave-convective energy has given better physico-chemical properties. Compared to conventional method, microwave heating helped in conservation of time by 75%. Also as microwave being a clean energy, environmental pollution from microwave energy utilization in jerky processing is negligible.

(Download PDF)    (Export to EndNotes)