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Drying Technology
An International Journal
Volume 35, 2017 - Issue 16
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ARTICLES

Effect of maturation and freezing on quality and drying kinetics of beef

S. RetzDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, GermanyCorrespondence[email protected]
,
V.E. PorleyDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany;School of Chemistry, St Andrews University, St Andrews, UK;School of Physics, St Andrews University, St Andrews, UK
,
G. von GersdorffDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
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O. HenselDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
,
S. CrichtonDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
&
B. SturmDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany;School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK
Pages 2002-2014 | Received 16 Nov 2016, Accepted 08 Feb 2017, Published online: 25 Jul 2017

Citations (12)

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Read on this site (3)

Yuqiao Ren, Xiaohui Lin, Tong Lei & Da-Wen Sun. (2022) Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes. Critical Reviews in Food Science and Nutrition 62:16, pages 4267-4293.
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Hosein Rostami, Danial Dehnad, Seid Mahdi Jafari & Hamid Reza Tavakoli. (2018) Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying. Drying Technology 36:9, pages 1076-1085.
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Stuart Crichton, Luna Shrestha, Anya Hurlbert & Barbara Sturm. (2018) Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying. Drying Technology 36:7, pages 804-816.
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Articles from other publishers (9)

Chunhui Yan, Megan Cowie, Calum Howcutt, Katherine M. P. Wheelhouse, Neil S. Hodnett, Martin Kollie, Martin Gildea, Martin H. Goodfellow & Marc Reid. (2023) Computer vision for non-contact monitoring of catalyst degradation and product formation kinetics. Chemical Science 14:20, pages 5323-5331.
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Yuqiao Ren & Da-Wen Sun. (2022) Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging. Food Chemistry 382, pages 132346.
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Abdo Hassoun. (2021) Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods. Photochem 1:2, pages 247-263.
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Gardis J.E. von Gersdorff, Sascha M. Kirchner, Oliver Hensel & Barbara Sturm. (2021) 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. Meat Science 178, pages 108525.
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Gardis J.E. von Gersdorff, Boris Kulig, Oliver Hensel & Barbara Sturm. (2021) Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices. Journal of Food Engineering 294, pages 110419.
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Jing Li, Zhenfeng Li, Ning Wang, G. S. V. Raghavan, Yongsheng Pei, Chunfang Song & Guanyu Zhu. (2020) Novel Sensing Technologies During the Food Drying Process. Food Engineering Reviews 12:2, pages 121-148.
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Elif Aykın-Dinçer & Mustafa Erbaş. (2018) Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Science 145, pages 114-120.
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Stuart O.J. Crichton, Sascha M. Kirchner, Victoria Porley, Stefanie Retz, Gardis von Gersdorff, Oliver Hensel & Barbara Sturm. (2017) High pH thresholding of beef with VNIR hyperspectral imaging. Meat Science 134, pages 14-17.
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Stuart O.J. Crichton, Sascha M. Kirchner, Victoria Porley, Stefanie Retz, Gardis von Gersdorff, Oliver Hensel, Martin Weygandt & Barbara Sturm. (2017) Classification of organic beef freshness using VNIR hyperspectral imaging. Meat Science 129, pages 20-27.
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