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Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices

Lookup NU author(s): Dr Barbara Sturm

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Abstract

© 2021Drying behavior and instrumental color development of beef slices untreated or pretreated with salt or salt and vinegar solutions were monitored by determining the moisture content and the color change by measuring CIELAB values during drying at 50, 60, and 70 °C. Time-series hyperspectral imaging (400–1000 nm) was applied with regard to the development of non-invasive measurement systems based on robust models to predict moisture and color independent of the pre-treatment and drying temperature. Samples pretreated with salt dried the slowest which became more prominent at increasing drying temperatures and the least color change (∆E = 23) was observed at 60 °C drying temperature. Robust prediction models for moisture content and CIELAB values irrespective of pre-treatment and processing conditions were developed successfully and improved by wavelengths selection with high R2 (0.94–0.98) and low RMSEP (1.05–5.22) which will support the future development of simple and cost-effective applications regarding non-invasive product monitoring systems for beef drying processes.

Publication metadata

Author(s): von Gersdorff GJE, Kirchner SM, Hensel O, Sturm B

Publication type: Article

Publication status: Published

Journal: Meat Science

Year: 2021

Volume: 178

Online publication date: 24/04/2021

Acceptance date: 22/04/2021

ISSN (electronic): 0309-1740

Publisher: Elsevier Ltd

URL: https://doi.org/10.1016/j.meatsci.2021.108525

DOI: 10.1016/j.meatsci.2021.108525

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