Studies on Indonesian-style Experimental Dried Beef

Abstract

An Indonesian-style dried beef was prepared experimentally and changes in physical and chemical properties of the product during processing were studied. The moisture content of beef decreased to about 20% by weight after drying at 40°, 50°, and 60°C for 12, 9, and 6h, respectively. The water activity after drying at 40°C for 12h was about 0.6 and the hardness of the beef dried at 40°C for 12h was about 2/3 of that dried for 24h. The addition of 200ppm of NaNO₂ to the soaking solution gave a significant positive effect on the redness of the dried beef (p<0.01). The redness was developed well by drying at 40°C for 12h. Residual nitrite content in beef dried at 40°C for 12h decreased to about 30% of that added to the soaking solution. The moisture content, water activity, hardness, and redness of experimental dried beef containing 20% moisture were reversible when samples were kept under 100% humidity for 48h. There were not appreciable differences in main myofibrillar proteins during preparation. These results are suggestive for developing new dried meat products.