Effect of Partial Substitution of Sodium Chloride on the Drying Characteristics of Beef Slices

E. Çarkcıoğlu; K. Candoğan

Effect of Partial Substitution of Sodium Chloride on the Drying Characteristics of Beef Slices

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Çarkcıoğlu

E. Çarkcıoğlu Food Engineering Department, Faculty of Engineering, Ankara University, Ankara, Turkey; candogan@eng.ankara.edu.tr

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K. Candoğan

K. Candoğan Food Engineering Department, Faculty of Engineering, Ankara University, Ankara, Turkey; candogan@eng.ankara.edu.tr

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Type:: Chapter

Pages:: 668–669

DOI:: https://doi.org/10.3920/9789086868605_298

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The aim of this study was to determine the effects of partial replacement of NaCl with KCl in dry salting on drying characteristics of beef. Three drying approaches were analyzed: (1) tray drying (TD), (2) dry salting with NaCl+TD, (3) dry salting with NaCl/KCl+TD. The effective diffusivity (D_eff) for tray dried non-salted beef slices was 9.57×10^-9 m²/s, 8.44×10^-9 m²/s for NaCl+TD; and 10.02×10_-9 m₂/s for NaCl/KCl+TD. It is the case that the lowest drying time goes to TD alone, but, this is because impregnation time of the salts was included in total processing time. Based on these results, partial substitution of NaCl with KCl seems to be appropriate opening the window to develop good quality products with low sodium content.

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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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Effect of Partial Substitution of Sodium Chloride on the Drying Characteristics of Beef Slices

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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