FAST DRYING OF DRY-CURED MEAT PRODUCTS: QUICK-DRY-SLICE (QDS) PROCESS TECHNOLOGY

  • J. Compasada IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • J. Arnau IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • Garriga Margarita IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • G. Ferrini IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • Marta Xargayó IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • Monserrat Corominas IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • P. Gou IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • L. Freixanet IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • J. Lagares IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
  • J. M. Monfort IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
Keywords: sausage, rapid, dehydration, fermentation, vacuum

Abstract

 The traditional process for dry-cured meat products is time consuming. A Quick-Dry-Slice process based on a continuous system that combines both convective and vacuum drying could accelerate the drying of slices after the desired pH is reached in fermented sausages.

Published
2009-06-25
How to Cite
Compasada, J., Arnau, J., Margarita, G., Ferrini, G., Xargayó, M., Corominas, M., Gou, P., Freixanet, L., Lagares, J., & Monfort, J. (2009). FAST DRYING OF DRY-CURED MEAT PRODUCTS: QUICK-DRY-SLICE (QDS) PROCESS TECHNOLOGY. Scientific Journal "Meat Technology", 50(1-2), 54-59. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/322
Issue
Vol 50 No 1-2 (2009): Tehnologija mesa 50 (1-2) 2009 - Međunarodno 55. savetovanje industrije mesa, Tara 15-17. jun 2009
Section
Plenary paper