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

Lookup NU author(s): Dr Barbara Sturm

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Abstract

© 2017 Taylor & Francis 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.

Publication metadata

Author(s): von Gersdorff GJE, Porley VE, Retz SK, Hensel O, Crichton SOJ, Sturm B

Publication type: Article

Publication status: Published

Journal: Drying Technology

Year: 2018

Volume: 36

Issue: 1

Pages: 21-32

Print publication date: 01/01/2018

Online publication date: 08/06/2017

Acceptance date: 08/02/2017

ISSN (print): 0737-3937

ISSN (electronic): 1532-2300

Publisher: Taylor and Francis Inc.

URL: https://doi.org/10.1080/07373937.2017.1295979

DOI: 10.1080/07373937.2017.1295979

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