Changes in physicochemical, microbiological and molecular properties of beef during tray and microwave drying affected by salting Changes in physicochemical, microbiological and molecular…
Article Sidebar
Main Article Content
Abstract
The effects of salting pretreatment with NaCl (100%) or partial replacement of NaCl (50%) with KCl (50%), for sodium reduction, on protein denaturation, DNA fragmentation, heme-iron stability, proximate composition, water activity and color of beef were investigated during microwave drying (MD) and tray drying (TD). One of the most significant concerns about applied novel technologies is effects of these processes on the meat molecular structure in terms of detection of adulteration. Therefore, the primary aim of this study is to analyse the DNA integrity and protein denaturation of dried beef. Results indicated that water activity values of all the dried beef was below 0.30 which is safe for microbial growth at room temperature. The total microbial count fell below 1 log cfu.g-1 by the end of the drying process. Furthermore, salting, particularly with partial KCl substitution suppressed myofibrillar protein denaturation. Both MD and TD, induced fragmentation of high molecular weight DNA (long amplicons: 918 bp), while short amplicons (173 bp) remained detectable. TD resulted in lower heme-iron content compared to MD. In general, drying decreased L*, a* and b* values of beef, while salting significantly increased L* and b* values, resulting in a lighter and yellower appearance. MD was an energy-efficient technique and appeared to shorten the drying period and improve the meat’s structural quality. Using KCl as a partial substitute for NaCl is recommended, as it did not adversely affect product quality.
Article Details
References
Al-Haddad A., Kikhavani T., Hosseini S.H. Efficiency of tray dryer moisture removal: Experimental and AI studies. Applied Food Research, 2025, 5(2): 101075. https://doi.org/10.1016/j.afres.2025.101075
Argyropoulos D., Heindl A., Mueller J. Assessment of convection, hot-air combined with microwave-vacuum, and freeze-drying methods for mushrooms concerning product quality. International Journal of Food Science and Technology, 2011, 46(2): 333-342. https://doi.org/10.1111/j.1365-2621.2010.02500.x
Armenteros M., Aristoy M.C., Barat J.M., Toldrá F. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry, 2009, 117(4): 627-633. https://doi.org/10.1016/j.foodchem.2009.04.056
Arun Ö.Ö., Yılmaz F., Muratoğlu K. PCR detection of genetically modified maize and soy in mildly and highly processed foods. Food Control, 2013, 32(2): 525-531. https://doi.org/10.1016/j.foodcont.2013.01.023
Aslan O., Hamill R.M., Sweeney T., Reardon W., Mullen, A.M. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability. Journal of Animal Science, 2009, 87(1): 57-61. https://doi.org/10.2527/jas.2008-0995
Aykın-Dinçer E. Dried meat products obtained by different methods from past to present. Food Reviews International, 2023, 39(5): 2457-2476. https://doi.org/10.1080/87559129.2021.1956944
Aykın-Dinçer E., Atlı B., Çakmak Ö., Canavar S., Çalışkan A. Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips. Journal of Microwave Power and Electromagnetic Energy, 2021, 55(3): 219-235. https://doi.org/10.1080/08327823.2021.1952836
Bak K.H., Lindahl G., Karlsson A.H., Lloret E., Ferrini G., Arnau J. Orlien V. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, 2012, 90(3): 690-696. https://doi.org/10.1016/j.meatsci.2011.10.015
Bampi M., Schmidt F., Laurindo J.A fast-drying method for the production of salted-and-dried meat. Food Science and Technology, 2019, 39(2): 526-534. https://doi.org/10.1590/fst.24418
Bauer T. Weller P., Hammes W.P., Hertel C. The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 2003, 217(4): 338-343. https://doi.org/10.1007/s00217-003-0743-y
Başlar M., Kılıçlı M., Toker Ö.S., Sağdıç O., Arıcı M. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science and Emerging Technologies, 2014, 26(12): 182-190. https://doi.org/10.1016/j.ifset.2014.06.008
Bauer T., Weller P., Hammes W.P., Hertel C. The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 2003, 217(4): 338-343. https://doi.org/10.1016/j.foodcont.2025.111372
Bechtel P.J. Snack Foods of Animal Origin. In: Snack Foods Processing (E. W. Lusas, L. W. Rooney Eds). CRC Press, Taylor & Francis Group. 2001, pp. 421–432. Print ISBN: 978-1-56676-932-7, eBook ISBN: 978-1-4200-1254-5.
Bodruk A., Elmas F., Köprüalan-Aydın Ö., Arikaya Ş., Serdaroğlu F. M., Koc M., Koca N., Kaymak‐Ertekin F. Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack. Journal of Food Process Engineering, 2023, 46(6): e14347. https://doi.org/10.1111/jfpe.14347
Bonazzi C., Dumoulin E. Quality changes in food materials as influenced by drying processes. Modern Drying Technology, 2011, 3: 1-20. https://doi.org/10.1002/9783527631667.index
Buchowski M.S., Mahoney A.W., Carpenter C.E., Cornforth D.P. Heating and the distribution of total and heme iron between meat and broth. Journal of Food Science, 1988, 53(1): 43-45.
https://doi.org/10.1111/j.1365-2621.1988.tb10174.x
Bulut E.G., Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. LWT, 2022, 154(1): 112768. https://doi.org/10.1016/j.lwt.2021.112768
Bunu S.J., Otele D., Alade T. Dodoru R.T. Determination of serum DNA purity among patients undergoing antiretroviral therapy using NanoDrop-1000 spectrophotometer and polymerase chain reaction. Biomedical and Biotechnology Research Journal (BBRJ), 2020, 4(3): 214-219. https://doi.org/10.4103/bbrj.bbrj_68_20
Candogan K., Wardlaw F.B., Acton J.C. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry, 2009, 116(3): 731-737. https://doi.org/10.1016/j.foodchem.2009.03.065
Chabbouh M., Hajji W., Hadj-Ahmed S.B., Farhat A., Bellagha S., Sahli A. Combined effects of osmotic dehydration and convective air drying on kaddid meats: kinetics and quality. Drying Technology, 2011, 29(13): 1571-1579. https://doi.org/10.1080/07373937.2011.582973
Chen K., Xiao B., Luo J., Yuan X., Zhang J., Wang S., Chen A. Impact of amplicon length on the identification of edible oils based on real-time PCR. Food Control, 2025, 176(10): 111372. https://doi.org/10.1016/j.foodcont.2025.111372
Cheng J.H., Wang S.T., Ockerman H.W. Lipid oxidation and color change of salted pork patties. Meat Science, 2007, 75(1): 71-77. https://doi.org/10.1016/j.meatsci.2006.06.017
Cittadini A., Domínguez R., Gómez B., Pateiro M., Pérez-Santaescolástica C., López-Fernández O., Sarriés M.V., Lorenzo J.M. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”. Journal of Food Science and Technology, 2020, 57(5): 1628-1635. https://doi.org/10.1007/s13197-019-04195-6
Clark E.M., Mahoney A.W., Carpenter C.E. Heme and total iron in ready to eat chicken. Journal of Agricultural and Food Chemistry, 1997, 45(1): 124-126. https://doi.org/10.1021/jf960054l
Cross A.J., Harnly J.M., Ferrucci L.M., Risch A., Mayne S.T., Sinha R. Developing a heme iron database for meats according to meat type, cooking method and doneness level. Food and Nutrition Science, 2012, 3(7): 905-913. http://doi.org/10.4236/fns.2012.37120
Cruz-Romero M.C., O'Flynn C.C., Troy D., Mullen A.M., Kerry J.P. Using potassium chloride and tapioca starch enhances the flavor and texture of phosphate-and sodium-reduced low-fat breakfast sausages manufactured using high-pressure-treated meat. Foods, 2021, 11(1): 17. https://doi.org/10.3390/foods11010017
Çarkcioğlu E., Rosenthal A.J., Candoğan K. Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri‐polyphosphate. Journal of Texture Studies, 2016, 47(3): 181-187. https://doi.org/10.1111/jtxs.12169
Deng Y., Luo Y., Wang Y., Yue J., Liu Z., Zhong Y., Yang H. Drying-induced protein and microstructure damage of squid fillets affected moisture distribution and rehydration ability during rehydration. Journal of Food Engineering, 2014, 123(2): 23-31. https://doi.org/10.1016/j.jfoodeng.2013.09.006
Dias V.H.D.L., Martins T.D.D., Pascoal L.A.F., Sousa S.D., Ribeiro N.L. Dried pork meat with different levels of salting. Food Science and Technology, 2022, 42: e00921. https://doi.org/10.1590/fst.00921
Fan Y., Guo C., Zhu Y., Liu D., Liu Y. Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky. Meat Science, 2024, 216(10): 109570. https://doi.org/10.1016/j.meatsci.2024.109570
Fernandes T.J., Amaral J.S., Mafra I. DNA barcode markers applied to seafood authentication: An updated review. Critical Reviews in Food Science and Nutrition, 2021, 61(22): 3904-3935. https://doi.org/10.1080/10408398.2020.1811200
Frezza D., Favaro M., Vaccari G., Von-Holst C., Giambra V., Anklam E., Tartaglia M. A competitive polymerase chain reaction–based approach for the identification and semi quantification of mitochondrial DNA in differently heat-treated bovine meat and bone meal. Journal of Food Protection, 2003, 66(1): 103-109. https://doi.org/10.4315/0362-028X-66.1.103
Gao J., Cheng S., Sun X., Bai Y., Yu X., Zeng X. Han M. Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying. Ultrasonics Sonochemistry, 2024, 110(11): 107047. https://doi.org/10.1016/j.ultsonch.2024.107047
Goran G.V., Tudoreanu L., Rotaru E., Crivineanu V. Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method. Meat Science, 2016, 118(8): 117-121. https://doi.org/10.1016/j.meatsci.2016.03.031
Greiff K., Mathiassen J. R., Misimi E., Hersleth M., Aursand, I.G. Gradual reduction in sodium content in cooked ham, with corresponding change in sensorial properties measured by sensory evaluation and a multimodal machine vision system. PLoS One, 2015, 10(9): e0137805. https://doi.org/10.1371/journal.pone.0137805
Guizani N., Al-Shoukri A.O., Mothershaw A., Rahman M.S. Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics. Drying Technology, 2008, 26(6): 705-713. https://doi.org/10.1080/07373930802046294
Akpinar M., Ataman P., Bader Elmaci S., Halkman A.K., Halkman B., Halkman H., Koçaker N., Kolcuoğlu G., Ömeroğlu P.Y., Özçelik F., Sagdaz Ö.E., Sancar B., Çakmak Yildirim G., Yilmaz . Merck Uygulamaları. 11. Su Mikrobiyolojisi. In: Gıda Mikrobiyolojisi (A.K. Halkman Ed.) (Fifth Edition). Başak Matbaacılık ve Tanıtım. 2019, pp. 421-425. Print ISBN: 978-605-245-683-5
Hornsey H.C. The colour of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture, 1956, 7(8): 534-540. https://doi.org/10.1002/jsfa.2740070804
Jansuittivechakul O., Mahoney A.W., Cornforth D.P., Hendricks D.G., Kangsadalampai K. Effect of heat treatment on bioavailability of meat and hemoglobin iron fed to anemic rats. Journal of Food Science, 1985, 50(2): 407-409. https://doi.org/10.1111/j.1365-2621.1985.tb13413.x
Kabil E., Çakır M.A., Yalınkılıç B., Başlar M. Quality and microstructural changes in salted goose meat dried by hot-air, infrared, and microwave techniques. Processes, 2025, 13(10): 3223. https://doi.org/10.3390/pr13103223
Kipcak A.S., Ismail O. Microwave drying of fish, chicken and beef samples. Journal Food Science and Technology, 2020, 58(5): 281-291. https://doi.org/10.1007/s13197-020-04540-0
Kristensen L., Purslow P.P. The effect of processing temperature and addition of mono-and di-valent salts on the heme-nonheme-iron ratio in meat. Food Chemistry, 2001, 73(4): 433-439. https://doi.org/10.1016/S0308-8146(00)00319-8
Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259): 680-685. https://doi.org/10.1038/227680a0
Leistner L. Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types. In: Properties of Water in Foods: In Relation to Quality and Stability (D. Simatos, J. L. Multon Eds.). Springer. 1985, pp. 309-329. Print ISBN: 978-90-247-3153-4; eBook ISBN: 978-94-009-5103-7 https://doi.org/10.1007/978-94-009-5103-7_19
Liu Z., Zheng W., Shen C., Yang H., He M., Zhang Y., Zhao Z. Effect of different drying methods on the physical properties of pork jerky. International Journal of Gastronomy and Food Science, 2022, 30(12): 100619. https://doi.org/10.1016/j.ijgfs.2022.100619
Lo Y.T., Shaw P.C. DNA-based techniques for authentication of processed food and food supplements. Food Chemistry, 2018, 240(2): 767-774. https://doi.org/10.1016/j.foodchem.2017.08.022
López-Andreo M., Aldeguer M., Guillén I., Gabaldón J.A., Puyet A. Detection and quantification of meat species by qPCR in heat-processed food containing highly fragmented DNA. Food Chemistry, 2012, 134(1): 518-523. https://doi.org/10.1016/j.foodchem.2012.02.111
Ma J., Wang X., Li Q., Zhang L., Wang Z., Han L., Yu Q. Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility. LWT, 2021, 142(5): 110984. https://doi.org/10.1016/j.lwt.2021.110984
Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 2001, 48(2), 169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
Mediani A., Hamezah H.S., Jam F.A., Mahadi N.F., Chan S.X.Y., Rohani E.R., Abas F.A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition, 2022, 9(11): 1057366. http://doi.org/10.3389/fnut.2022.1057366
Mishra B., Mishra J., Pati P., Rath P. Dehydrated meat products: A review. International Journal of Livestock Research, 2017, 7(22): 10-22. http://doi.org/10.5455/ijlr.20170812035616
Mortas M., Awad N., Ayvaz H. Adulteration detection technologies used for halal/kosher food products: an overview. Discover Food, 2022, 2(1): 15. https://doi.org/10.1007/s44187-022-00015-7
Musto M. DNA quality and integrity of nuclear and mitochondrial sequences from beef meat as affected by different cooking methods. Food Technology and Biotechnology, 2011, 49(4): 523-528. Available at: https://www.ftb.com.hr/images/pdfarticles/2011/October-December/ftb_49-4_523.pdf
Musto M., Faraone D., Cellini F., Musto E. Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating. Journal of the Science of Food and Agriculture, 2014, 94(4): 785-791. https://doi.org/10.1002/jsfa.6441
Nagar R., Schwessinger B. High purity, high molecular weight DNA extraction from rust spores via CTAB based DNA precipitation for long read sequencing. Protocols.io, 2018. https://doi.org/10.17504/protocols.io.n5ydg7w
Olum E., Candoğan K. Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics. International Food Research Journal, 2024, 31(1): 42-55. https://doi.org/10.47836/ifrj.31.1.04
Özbay S., Sariçoban C. Effects of different levels of salt and temperature on some physico-chemical and color properties of microwave-dried beef round (M. semitendinosus). British Food Journal, 2021, 123(6): 2066-2078. https://doi.org/10.1108/BFJ-09-2020-0776
Parolari G., Aguzzoni A., Toscani T. Effects of processing temperature on color properties of dry-cured hams made without nitrite. Foods, 2016, 5(2): 33. https://doi.org/10.3390/foods5020033
Pathare P.B., Opara U.L., Al-Said F.A.J. Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology, 2013, 6(1): 36-60. https://doi.org/10.1007/s11947-012-0867-9
Pawlak T., Jolanta G., Antoni R., Jerzy S., Idzi S., Barbara P., Edward P. Microwave vacuum drying and puffing of the meat tissue-process analysis. Drying Technology, 2019, 37(2): 156-163. https://doi.org/10.1080/07373937.2018.1444635
Pérez-Álvarez J.A., Fernández-López J. Color Characteristics of Meat and Poultry Processing. In: Handbook of Processed Meats and Poultry Analysis (L.M.L. Nollet, F. Toldrá Eds). CRC Press, Taylor & Francis Group. 2008, pp. 355-373. Print ISBN: 978-1-4200-4531-4, eBook ISBN: 978-1-4200-4533-8. https://doi.org/10.1201/9781420045338
Purchas R.W., Simcock D.C., Knight T.W., Wilkinson B.H.P. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. International Journal of Food Science and Technology, 2003, 38(7): 827-837. https://doi.org/10.1046/j.1365-2621.2003.00732.x
Purchas R.W., Rutherfurd S.M., Pearce P.D., Vather R., Wilkinson B.H.P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Science, 2004, 68(2): 201-207. https://doi.org/10.1016/j.meatsci.2004.02.018
Rahman M.S., Salman Z., Kadim I.T., Mothershaw A., Al-Riziqi M.H., Guizani N., Ali A. Microbial and physico-chemical characteristics of dried meat processed by different methods. International Journal of Food Engineering, 2005, 1(2). https://doi.org/10.2202/1556-3758.1016
Renerre M., Labas R. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Science, 1987, 19(2): 151-165. https://doi.org/10.1016/0309-1740(87)90020-9
Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Science, 2005, 70(3): 531-541.https://doi.org/10.1016/j.meatsci.2004.07.016
Sanabria C., Martin-Alvarez P.J., Carrascosa A. Color and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors. Food Science and Technology International, 2004, 10(4): 269-275. https://doi.org/10.1177/1082013204046094
SAS Institute Inc. SAS System, Version 9. SAS Institute Inc., Cary, NC, USA. 2002. Available at: https://www.sas.com/en_us/software/on-demand-for-academics.html
Seong P.N., Park K.M., Kang G.H., Cho S.H., Park B.Y., Ba H.V. The Impact of ripening time on technological quality traits, chemical change and sensory characteristics of dry-cured loin. Asian-Australasian Journal of Animal Sciences, 2015, 28(5): 677-685. https://doi.org/10.5713/ajas.14.0789
Shi S., Zhao M., Li Y., Kong B., Liu Q., Sun F., Xia X. Effect of hot air gradient drying on quality and appearance of beef jerky. LWT, 2021, 150(10): 111974. https://doi.org/10.1016/j.lwt.2021.111974
Soydan-Karabacak M., Esin A., Cekmecelioglu D. Drying behavior of meat samples at various fiber directions and air conditions. Drying Technology, 2014, 32(6): 695-707. https://doi.org/10.1080/07373937.2013.855784
Su L., Zhao Z., Xia J., Xia J., Nian Y., Shan K., Li C. Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration. Food Chemistry, 2024, 442(6): 138410. https://doi.org/10.1016/j.foodchem.2024.138410
Suman S.P., Nair M.N., Joseph P., Hunt M.C. Factors influencing the internal color of cooked meats. Meat Science, 2016, 120(10): 133-144. https://doi.org/10.1016/j.meatsci.2016.04.006
Stanley R.E., Bower C.G., Sullivan G.A. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science, 2017, 133(11): 36-42. https://doi.org/10.1016/j.meatsci.2017.05.021
Şakalar E., Abasiyanik M.F., Bektik E., Tayyrov A. Effect of heat processing on DNA quantification of meat species. Journal of Food Science, 2012, 77(9): N40-N44. https://doi.org/10.1016/j.foodchem.2017.08.022
Toldrá F., Miralles M.C., Flores J. Protein extractability in dry-cured ham. Food Chemistry, 1992, 44(5): 391-394. https://doi.org/10.1016/0308-8146(92)90273-5
Vidal V.A., Lorenzo J.M., Munekata P.E., Pollonio M.A. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review. Critical Reviews in Food Science and Nutrition, 2021, 61(13): 2194-2206. https://doi.org/10.1080/10408398.2020.1774495
Vidal V.A. Paglarini C.S., Lorenzo J.M., Munekata P.E., Pollonio M.A. Salted meat products: nutritional characteristics, processing and strategies for sodium reduction. Food Reviews International, 2023, 39(4): 2183-2202. https://doi.org/10.1080/87559129.2021.1949342
von Gersdorff G.J., Kirchner S.M., Hensel O., Sturm B. 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, 2021, 178(8): 108525. https://doi.org/10.1016/j.meatsci.2021.108525
Wray D., Ramaswamy H.S. Novel concepts in microwave drying of foods. Drying Technology, 2015, 33(7): 769-783. https://doi.org/10.1080/07373937.2014.985793
Zdanowska-Sąsiadek Ż., Marchewka J., Horbańczuk J.O., Wierzbicka A., Lipińska P., Jóźwik A., Hoffman L.C. Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat. Molecules, 2018, 23(6): 1267. https://doi.org/10.3390/molecules23061267
Argyropoulos D., Heindl A., Mueller J. Assessment of convection, hot-air combined with microwave-vacuum, and freeze-drying methods for mushrooms concerning product quality. International Journal of Food Science and Technology, 2011, 46(2): 333-342. https://doi.org/10.1111/j.1365-2621.2010.02500.x
Armenteros M., Aristoy M.C., Barat J.M., Toldrá F. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry, 2009, 117(4): 627-633. https://doi.org/10.1016/j.foodchem.2009.04.056
Arun Ö.Ö., Yılmaz F., Muratoğlu K. PCR detection of genetically modified maize and soy in mildly and highly processed foods. Food Control, 2013, 32(2): 525-531. https://doi.org/10.1016/j.foodcont.2013.01.023
Aslan O., Hamill R.M., Sweeney T., Reardon W., Mullen, A.M. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability. Journal of Animal Science, 2009, 87(1): 57-61. https://doi.org/10.2527/jas.2008-0995
Aykın-Dinçer E. Dried meat products obtained by different methods from past to present. Food Reviews International, 2023, 39(5): 2457-2476. https://doi.org/10.1080/87559129.2021.1956944
Aykın-Dinçer E., Atlı B., Çakmak Ö., Canavar S., Çalışkan A. Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips. Journal of Microwave Power and Electromagnetic Energy, 2021, 55(3): 219-235. https://doi.org/10.1080/08327823.2021.1952836
Bak K.H., Lindahl G., Karlsson A.H., Lloret E., Ferrini G., Arnau J. Orlien V. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, 2012, 90(3): 690-696. https://doi.org/10.1016/j.meatsci.2011.10.015
Bampi M., Schmidt F., Laurindo J.A fast-drying method for the production of salted-and-dried meat. Food Science and Technology, 2019, 39(2): 526-534. https://doi.org/10.1590/fst.24418
Bauer T. Weller P., Hammes W.P., Hertel C. The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 2003, 217(4): 338-343. https://doi.org/10.1007/s00217-003-0743-y
Başlar M., Kılıçlı M., Toker Ö.S., Sağdıç O., Arıcı M. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science and Emerging Technologies, 2014, 26(12): 182-190. https://doi.org/10.1016/j.ifset.2014.06.008
Bauer T., Weller P., Hammes W.P., Hertel C. The effect of processing parameters on DNA degradation in food. European Food Research and Technology, 2003, 217(4): 338-343. https://doi.org/10.1016/j.foodcont.2025.111372
Bechtel P.J. Snack Foods of Animal Origin. In: Snack Foods Processing (E. W. Lusas, L. W. Rooney Eds). CRC Press, Taylor & Francis Group. 2001, pp. 421–432. Print ISBN: 978-1-56676-932-7, eBook ISBN: 978-1-4200-1254-5.
Bodruk A., Elmas F., Köprüalan-Aydın Ö., Arikaya Ş., Serdaroğlu F. M., Koc M., Koca N., Kaymak‐Ertekin F. Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack. Journal of Food Process Engineering, 2023, 46(6): e14347. https://doi.org/10.1111/jfpe.14347
Bonazzi C., Dumoulin E. Quality changes in food materials as influenced by drying processes. Modern Drying Technology, 2011, 3: 1-20. https://doi.org/10.1002/9783527631667.index
Buchowski M.S., Mahoney A.W., Carpenter C.E., Cornforth D.P. Heating and the distribution of total and heme iron between meat and broth. Journal of Food Science, 1988, 53(1): 43-45.
https://doi.org/10.1111/j.1365-2621.1988.tb10174.x
Bulut E.G., Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. LWT, 2022, 154(1): 112768. https://doi.org/10.1016/j.lwt.2021.112768
Bunu S.J., Otele D., Alade T. Dodoru R.T. Determination of serum DNA purity among patients undergoing antiretroviral therapy using NanoDrop-1000 spectrophotometer and polymerase chain reaction. Biomedical and Biotechnology Research Journal (BBRJ), 2020, 4(3): 214-219. https://doi.org/10.4103/bbrj.bbrj_68_20
Candogan K., Wardlaw F.B., Acton J.C. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry, 2009, 116(3): 731-737. https://doi.org/10.1016/j.foodchem.2009.03.065
Chabbouh M., Hajji W., Hadj-Ahmed S.B., Farhat A., Bellagha S., Sahli A. Combined effects of osmotic dehydration and convective air drying on kaddid meats: kinetics and quality. Drying Technology, 2011, 29(13): 1571-1579. https://doi.org/10.1080/07373937.2011.582973
Chen K., Xiao B., Luo J., Yuan X., Zhang J., Wang S., Chen A. Impact of amplicon length on the identification of edible oils based on real-time PCR. Food Control, 2025, 176(10): 111372. https://doi.org/10.1016/j.foodcont.2025.111372
Cheng J.H., Wang S.T., Ockerman H.W. Lipid oxidation and color change of salted pork patties. Meat Science, 2007, 75(1): 71-77. https://doi.org/10.1016/j.meatsci.2006.06.017
Cittadini A., Domínguez R., Gómez B., Pateiro M., Pérez-Santaescolástica C., López-Fernández O., Sarriés M.V., Lorenzo J.M. Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”. Journal of Food Science and Technology, 2020, 57(5): 1628-1635. https://doi.org/10.1007/s13197-019-04195-6
Clark E.M., Mahoney A.W., Carpenter C.E. Heme and total iron in ready to eat chicken. Journal of Agricultural and Food Chemistry, 1997, 45(1): 124-126. https://doi.org/10.1021/jf960054l
Cross A.J., Harnly J.M., Ferrucci L.M., Risch A., Mayne S.T., Sinha R. Developing a heme iron database for meats according to meat type, cooking method and doneness level. Food and Nutrition Science, 2012, 3(7): 905-913. http://doi.org/10.4236/fns.2012.37120
Cruz-Romero M.C., O'Flynn C.C., Troy D., Mullen A.M., Kerry J.P. Using potassium chloride and tapioca starch enhances the flavor and texture of phosphate-and sodium-reduced low-fat breakfast sausages manufactured using high-pressure-treated meat. Foods, 2021, 11(1): 17. https://doi.org/10.3390/foods11010017
Çarkcioğlu E., Rosenthal A.J., Candoğan K. Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri‐polyphosphate. Journal of Texture Studies, 2016, 47(3): 181-187. https://doi.org/10.1111/jtxs.12169
Deng Y., Luo Y., Wang Y., Yue J., Liu Z., Zhong Y., Yang H. Drying-induced protein and microstructure damage of squid fillets affected moisture distribution and rehydration ability during rehydration. Journal of Food Engineering, 2014, 123(2): 23-31. https://doi.org/10.1016/j.jfoodeng.2013.09.006
Dias V.H.D.L., Martins T.D.D., Pascoal L.A.F., Sousa S.D., Ribeiro N.L. Dried pork meat with different levels of salting. Food Science and Technology, 2022, 42: e00921. https://doi.org/10.1590/fst.00921
Fan Y., Guo C., Zhu Y., Liu D., Liu Y. Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky. Meat Science, 2024, 216(10): 109570. https://doi.org/10.1016/j.meatsci.2024.109570
Fernandes T.J., Amaral J.S., Mafra I. DNA barcode markers applied to seafood authentication: An updated review. Critical Reviews in Food Science and Nutrition, 2021, 61(22): 3904-3935. https://doi.org/10.1080/10408398.2020.1811200
Frezza D., Favaro M., Vaccari G., Von-Holst C., Giambra V., Anklam E., Tartaglia M. A competitive polymerase chain reaction–based approach for the identification and semi quantification of mitochondrial DNA in differently heat-treated bovine meat and bone meal. Journal of Food Protection, 2003, 66(1): 103-109. https://doi.org/10.4315/0362-028X-66.1.103
Gao J., Cheng S., Sun X., Bai Y., Yu X., Zeng X. Han M. Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying. Ultrasonics Sonochemistry, 2024, 110(11): 107047. https://doi.org/10.1016/j.ultsonch.2024.107047
Goran G.V., Tudoreanu L., Rotaru E., Crivineanu V. Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method. Meat Science, 2016, 118(8): 117-121. https://doi.org/10.1016/j.meatsci.2016.03.031
Greiff K., Mathiassen J. R., Misimi E., Hersleth M., Aursand, I.G. Gradual reduction in sodium content in cooked ham, with corresponding change in sensorial properties measured by sensory evaluation and a multimodal machine vision system. PLoS One, 2015, 10(9): e0137805. https://doi.org/10.1371/journal.pone.0137805
Guizani N., Al-Shoukri A.O., Mothershaw A., Rahman M.S. Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics. Drying Technology, 2008, 26(6): 705-713. https://doi.org/10.1080/07373930802046294
Akpinar M., Ataman P., Bader Elmaci S., Halkman A.K., Halkman B., Halkman H., Koçaker N., Kolcuoğlu G., Ömeroğlu P.Y., Özçelik F., Sagdaz Ö.E., Sancar B., Çakmak Yildirim G., Yilmaz . Merck Uygulamaları. 11. Su Mikrobiyolojisi. In: Gıda Mikrobiyolojisi (A.K. Halkman Ed.) (Fifth Edition). Başak Matbaacılık ve Tanıtım. 2019, pp. 421-425. Print ISBN: 978-605-245-683-5
Hornsey H.C. The colour of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture, 1956, 7(8): 534-540. https://doi.org/10.1002/jsfa.2740070804
Jansuittivechakul O., Mahoney A.W., Cornforth D.P., Hendricks D.G., Kangsadalampai K. Effect of heat treatment on bioavailability of meat and hemoglobin iron fed to anemic rats. Journal of Food Science, 1985, 50(2): 407-409. https://doi.org/10.1111/j.1365-2621.1985.tb13413.x
Kabil E., Çakır M.A., Yalınkılıç B., Başlar M. Quality and microstructural changes in salted goose meat dried by hot-air, infrared, and microwave techniques. Processes, 2025, 13(10): 3223. https://doi.org/10.3390/pr13103223
Kipcak A.S., Ismail O. Microwave drying of fish, chicken and beef samples. Journal Food Science and Technology, 2020, 58(5): 281-291. https://doi.org/10.1007/s13197-020-04540-0
Kristensen L., Purslow P.P. The effect of processing temperature and addition of mono-and di-valent salts on the heme-nonheme-iron ratio in meat. Food Chemistry, 2001, 73(4): 433-439. https://doi.org/10.1016/S0308-8146(00)00319-8
Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259): 680-685. https://doi.org/10.1038/227680a0
Leistner L. Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types. In: Properties of Water in Foods: In Relation to Quality and Stability (D. Simatos, J. L. Multon Eds.). Springer. 1985, pp. 309-329. Print ISBN: 978-90-247-3153-4; eBook ISBN: 978-94-009-5103-7 https://doi.org/10.1007/978-94-009-5103-7_19
Liu Z., Zheng W., Shen C., Yang H., He M., Zhang Y., Zhao Z. Effect of different drying methods on the physical properties of pork jerky. International Journal of Gastronomy and Food Science, 2022, 30(12): 100619. https://doi.org/10.1016/j.ijgfs.2022.100619
Lo Y.T., Shaw P.C. DNA-based techniques for authentication of processed food and food supplements. Food Chemistry, 2018, 240(2): 767-774. https://doi.org/10.1016/j.foodchem.2017.08.022
López-Andreo M., Aldeguer M., Guillén I., Gabaldón J.A., Puyet A. Detection and quantification of meat species by qPCR in heat-processed food containing highly fragmented DNA. Food Chemistry, 2012, 134(1): 518-523. https://doi.org/10.1016/j.foodchem.2012.02.111
Ma J., Wang X., Li Q., Zhang L., Wang Z., Han L., Yu Q. Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility. LWT, 2021, 142(5): 110984. https://doi.org/10.1016/j.lwt.2021.110984
Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 2001, 48(2), 169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
Mediani A., Hamezah H.S., Jam F.A., Mahadi N.F., Chan S.X.Y., Rohani E.R., Abas F.A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition, 2022, 9(11): 1057366. http://doi.org/10.3389/fnut.2022.1057366
Mishra B., Mishra J., Pati P., Rath P. Dehydrated meat products: A review. International Journal of Livestock Research, 2017, 7(22): 10-22. http://doi.org/10.5455/ijlr.20170812035616
Mortas M., Awad N., Ayvaz H. Adulteration detection technologies used for halal/kosher food products: an overview. Discover Food, 2022, 2(1): 15. https://doi.org/10.1007/s44187-022-00015-7
Musto M. DNA quality and integrity of nuclear and mitochondrial sequences from beef meat as affected by different cooking methods. Food Technology and Biotechnology, 2011, 49(4): 523-528. Available at: https://www.ftb.com.hr/images/pdfarticles/2011/October-December/ftb_49-4_523.pdf
Musto M., Faraone D., Cellini F., Musto E. Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating. Journal of the Science of Food and Agriculture, 2014, 94(4): 785-791. https://doi.org/10.1002/jsfa.6441
Nagar R., Schwessinger B. High purity, high molecular weight DNA extraction from rust spores via CTAB based DNA precipitation for long read sequencing. Protocols.io, 2018. https://doi.org/10.17504/protocols.io.n5ydg7w
Olum E., Candoğan K. Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics. International Food Research Journal, 2024, 31(1): 42-55. https://doi.org/10.47836/ifrj.31.1.04
Özbay S., Sariçoban C. Effects of different levels of salt and temperature on some physico-chemical and color properties of microwave-dried beef round (M. semitendinosus). British Food Journal, 2021, 123(6): 2066-2078. https://doi.org/10.1108/BFJ-09-2020-0776
Parolari G., Aguzzoni A., Toscani T. Effects of processing temperature on color properties of dry-cured hams made without nitrite. Foods, 2016, 5(2): 33. https://doi.org/10.3390/foods5020033
Pathare P.B., Opara U.L., Al-Said F.A.J. Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology, 2013, 6(1): 36-60. https://doi.org/10.1007/s11947-012-0867-9
Pawlak T., Jolanta G., Antoni R., Jerzy S., Idzi S., Barbara P., Edward P. Microwave vacuum drying and puffing of the meat tissue-process analysis. Drying Technology, 2019, 37(2): 156-163. https://doi.org/10.1080/07373937.2018.1444635
Pérez-Álvarez J.A., Fernández-López J. Color Characteristics of Meat and Poultry Processing. In: Handbook of Processed Meats and Poultry Analysis (L.M.L. Nollet, F. Toldrá Eds). CRC Press, Taylor & Francis Group. 2008, pp. 355-373. Print ISBN: 978-1-4200-4531-4, eBook ISBN: 978-1-4200-4533-8. https://doi.org/10.1201/9781420045338
Purchas R.W., Simcock D.C., Knight T.W., Wilkinson B.H.P. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. International Journal of Food Science and Technology, 2003, 38(7): 827-837. https://doi.org/10.1046/j.1365-2621.2003.00732.x
Purchas R.W., Rutherfurd S.M., Pearce P.D., Vather R., Wilkinson B.H.P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Science, 2004, 68(2): 201-207. https://doi.org/10.1016/j.meatsci.2004.02.018
Rahman M.S., Salman Z., Kadim I.T., Mothershaw A., Al-Riziqi M.H., Guizani N., Ali A. Microbial and physico-chemical characteristics of dried meat processed by different methods. International Journal of Food Engineering, 2005, 1(2). https://doi.org/10.2202/1556-3758.1016
Renerre M., Labas R. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Science, 1987, 19(2): 151-165. https://doi.org/10.1016/0309-1740(87)90020-9
Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Science, 2005, 70(3): 531-541.https://doi.org/10.1016/j.meatsci.2004.07.016
Sanabria C., Martin-Alvarez P.J., Carrascosa A. Color and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors. Food Science and Technology International, 2004, 10(4): 269-275. https://doi.org/10.1177/1082013204046094
SAS Institute Inc. SAS System, Version 9. SAS Institute Inc., Cary, NC, USA. 2002. Available at: https://www.sas.com/en_us/software/on-demand-for-academics.html
Seong P.N., Park K.M., Kang G.H., Cho S.H., Park B.Y., Ba H.V. The Impact of ripening time on technological quality traits, chemical change and sensory characteristics of dry-cured loin. Asian-Australasian Journal of Animal Sciences, 2015, 28(5): 677-685. https://doi.org/10.5713/ajas.14.0789
Shi S., Zhao M., Li Y., Kong B., Liu Q., Sun F., Xia X. Effect of hot air gradient drying on quality and appearance of beef jerky. LWT, 2021, 150(10): 111974. https://doi.org/10.1016/j.lwt.2021.111974
Soydan-Karabacak M., Esin A., Cekmecelioglu D. Drying behavior of meat samples at various fiber directions and air conditions. Drying Technology, 2014, 32(6): 695-707. https://doi.org/10.1080/07373937.2013.855784
Su L., Zhao Z., Xia J., Xia J., Nian Y., Shan K., Li C. Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration. Food Chemistry, 2024, 442(6): 138410. https://doi.org/10.1016/j.foodchem.2024.138410
Suman S.P., Nair M.N., Joseph P., Hunt M.C. Factors influencing the internal color of cooked meats. Meat Science, 2016, 120(10): 133-144. https://doi.org/10.1016/j.meatsci.2016.04.006
Stanley R.E., Bower C.G., Sullivan G.A. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science, 2017, 133(11): 36-42. https://doi.org/10.1016/j.meatsci.2017.05.021
Şakalar E., Abasiyanik M.F., Bektik E., Tayyrov A. Effect of heat processing on DNA quantification of meat species. Journal of Food Science, 2012, 77(9): N40-N44. https://doi.org/10.1016/j.foodchem.2017.08.022
Toldrá F., Miralles M.C., Flores J. Protein extractability in dry-cured ham. Food Chemistry, 1992, 44(5): 391-394. https://doi.org/10.1016/0308-8146(92)90273-5
Vidal V.A., Lorenzo J.M., Munekata P.E., Pollonio M.A. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review. Critical Reviews in Food Science and Nutrition, 2021, 61(13): 2194-2206. https://doi.org/10.1080/10408398.2020.1774495
Vidal V.A. Paglarini C.S., Lorenzo J.M., Munekata P.E., Pollonio M.A. Salted meat products: nutritional characteristics, processing and strategies for sodium reduction. Food Reviews International, 2023, 39(4): 2183-2202. https://doi.org/10.1080/87559129.2021.1949342
von Gersdorff G.J., Kirchner S.M., Hensel O., Sturm B. 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, 2021, 178(8): 108525. https://doi.org/10.1016/j.meatsci.2021.108525
Wray D., Ramaswamy H.S. Novel concepts in microwave drying of foods. Drying Technology, 2015, 33(7): 769-783. https://doi.org/10.1080/07373937.2014.985793
Zdanowska-Sąsiadek Ż., Marchewka J., Horbańczuk J.O., Wierzbicka A., Lipińska P., Jóźwik A., Hoffman L.C. Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat. Molecules, 2018, 23(6): 1267. https://doi.org/10.3390/molecules23061267
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
OLUM, Emine; CANDOĞAN, Kezban.
Changes in physicochemical, microbiological and molecular properties of beef during tray and microwave drying affected by salting.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 283-298, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/555>. Date accessed: 13 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.555.