A comprehensive review of drying meat products and the associated effects and changes
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its lo...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/full |
| _version_ | 1828183270118916096 |
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| author | Ahmed Mediani Hamizah Shahirah Hamezah Faidruz Azura Jam Nursyah Fitri Mahadi Sharon Xi Ying Chan Emelda Rosseleena Rohani Noor Hanini Che Lah Ummi Kalthum Azlan Nur Aisyah Khairul Annuar Nur Aida Fatin Azman Hamidun Bunawan Murni Nazira Sarian Nurkhalida Kamal Faridah Abas |
| author_facet | Ahmed Mediani Hamizah Shahirah Hamezah Faidruz Azura Jam Nursyah Fitri Mahadi Sharon Xi Ying Chan Emelda Rosseleena Rohani Noor Hanini Che Lah Ummi Kalthum Azlan Nur Aisyah Khairul Annuar Nur Aida Fatin Azman Hamidun Bunawan Murni Nazira Sarian Nurkhalida Kamal Faridah Abas |
| author_sort | Ahmed Mediani |
| collection | DOAJ |
| description | Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat. |
| first_indexed | 2024-04-12T06:30:03Z |
| format | Article |
| id | doaj.art-2ea7197d59994974975fab29b7eaeedf |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T06:30:03Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-2ea7197d59994974975fab29b7eaeedf2022-12-22T03:44:02ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-11-01910.3389/fnut.2022.10573661057366A comprehensive review of drying meat products and the associated effects and changesAhmed Mediani0Hamizah Shahirah Hamezah1Faidruz Azura Jam2Nursyah Fitri Mahadi3Sharon Xi Ying Chan4Emelda Rosseleena Rohani5Noor Hanini Che Lah6Ummi Kalthum Azlan7Nur Aisyah Khairul Annuar8Nur Aida Fatin Azman9Hamidun Bunawan10Murni Nazira Sarian11Nurkhalida Kamal12Faridah Abas13Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaManipal University College Malaysia (MUCM), Malacca, MalaysiaFaculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, MalaysiaFaculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaFaculty of Information Science and Technology, Multimedia University, Malacca, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaInstitute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaPreserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/fulldried meathealth benefitssensory and functional attributessafetybiochemical and nutritional compositions |
| spellingShingle | Ahmed Mediani Hamizah Shahirah Hamezah Faidruz Azura Jam Nursyah Fitri Mahadi Sharon Xi Ying Chan Emelda Rosseleena Rohani Noor Hanini Che Lah Ummi Kalthum Azlan Nur Aisyah Khairul Annuar Nur Aida Fatin Azman Hamidun Bunawan Murni Nazira Sarian Nurkhalida Kamal Faridah Abas A comprehensive review of drying meat products and the associated effects and changes Frontiers in Nutrition dried meat health benefits sensory and functional attributes safety biochemical and nutritional compositions |
| title | A comprehensive review of drying meat products and the associated effects and changes |
| title_full | A comprehensive review of drying meat products and the associated effects and changes |
| title_fullStr | A comprehensive review of drying meat products and the associated effects and changes |
| title_full_unstemmed | A comprehensive review of drying meat products and the associated effects and changes |
| title_short | A comprehensive review of drying meat products and the associated effects and changes |
| title_sort | comprehensive review of drying meat products and the associated effects and changes |
| topic | dried meat health benefits sensory and functional attributes safety biochemical and nutritional compositions |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/full |
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