Integrated grading and solar drying of meat: third progress report

Abstract

Lean beef muscle (topside cut), was prepared into strips and cubes of approximately 10mm thickness. One half of these meat cuts were pre-treated by blanching in 1% hot brine (w/v) for 10 minutes, and the other half in 1% cold brine (w/v) containing 20% vinegar solution (v/v) for 10 minutes. One half each of these pre-treated meat cuts were dried in the tunnel and cabinet solar dryers respectively, over three drying cycles (three drying days). Data monitored during the experimental period were temperature, RH, airflow rate and Aw. Moisture content and microbiological analysis were also monitored on the dried meat products after one week storage under room conditions. Results of the work done indicated that the type of meat cut or pre-treatment applied did not adversely affect the overall quality of the stored dried meat product. The marginal differences in temperature and RH recorded between the tunnel and cabinet solar dryers were attributed to poor weather experienced during the experimental period. The inclination of the PV panel of the tunnel solar dryer permanently to the east suggested that solar radiation incident on the PV panel decreased gradually after about 14 hours GMT until sunset, thus reducing the amount of electrical energy generated and fan speed and consequently the airflow rate within the drying chamber of the tunnel dryer. The quality of solar dried meat samples from both the tunnel and cabinet solar dryers deteriorated after about four weeks storage under ambient conditions, as a consequence of infestation from Ascarus sirus mites, reducing the dried meat into a powdery substance