The Formation of Crust and its Relationship to Water Migration of Lamb During Air Drying

W. Rao; Z. Wang; G. Li; T. Meng; X. Li; C. Hou; D. Zhang

The Formation of Crust and its Relationship to Water Migration of Lamb During Air Drying

In: 63rd International Congress of Meat Science and Technology

Authors:

W. Rao

W. Rao Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Z. Wang

Z. Wang Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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G. Li

G. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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T. Meng

T. Meng Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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X. Li

X. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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C. Hou

C. Hou Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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, and

D. Zhang

D. Zhang Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Type:: Chapter

Pages:: 376–377

DOI:: https://doi.org/10.3920/9789086868605_164

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The aim of this study was to investigate the relationship of the crust and moisture migration of lamb during air drying at 35 °C, 60% relative humidity and wind speed of 3 m/s. The results showed that the thickness of crust increased on the surface of lamb during air drying, but the crust were disappeared after 48 h storage. It indicated that the formation of crust might be due to the moisture of the surface decreased (P<0.05) more quickly than the interior of lamb during air drying. Microstructure results revealed that the decrease of crust porosity might be due to the shrinkage of connective tissue. It was concluded that crust was a critical factor for water migration in lamb during air drying.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Formation of Crust and its Relationship to Water Migration of Lamb During Air Drying

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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