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Drying Technology
An International Journal
Volume 36, 2018 - Issue 1
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Original Articles

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

G. J. E. von GersdorffDepartment 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
,
S. K. RetzDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
,
O. HenselDepartment of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
,
S. O. J. 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 21-32 | Received 19 Oct 2016, Accepted 08 Feb 2017, Published online: 25 Jul 2017

Citations (15)

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Read on this site (2)

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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Articles from other publishers (13)

Hong-Ju He, Yuling Wang, Xingqi Ou, Hanjun Ma, Hongjie Liu & Jianhua Yan. (2023) Rapid determination of chemical compositions in chicken flesh by mining hyperspectral data. Journal of Food Composition and Analysis 116, pages 105069.
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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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Elodie Arnaud, Antoine Collignan & Francis Courtois. (2021) Drying model for small tumbled beef pieces ( biltong ) at ambient and mild air temperatures . Journal of Food Process Engineering 44:12.
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F. C. Muga, M. O. Marenya & T. S. Workneh. (2021) A Heat and Mass Transfer Model for Predicting the Drying of Beef During Biltong Processing Using Infrared-Assisted Hot Air Drying. Journal of Biosystems Engineering 46:3, pages 273-285.
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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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Sharvari Raut, Rosalizan Md Saleh, Phil Kirchhofer, Boris Kulig, Oliver Hensel & Barbara Sturm. (2021) Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques. Food and Bioprocess Technology 14:6, pages 1067-1088.
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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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Francis C. Muga, Moses O. Marenya & Tilahun S. Workneh. (2021) Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong. International Journal of Food Science 2021, pages 1-14.
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F. C. Muga, T. S. Workneh & M. O. Marenya. (2020) Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying. Journal of Biosystems Engineering 45:4, pages 362-373.
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P.S. Mirade, S. Portanguen, J. Sicard, J. De Souza, A. Musavu Ndob, L.C. Hoffman, T. Goli & A. Collignan. (2020) Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing. Journal of Food Engineering 265, pages 109686.
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Maxine Jones, Elodie Arnaud, Pieter Gouws & Louwrens C. Hoffman. (2019) Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong. Meat Science 156, pages 214-221.
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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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