Staff View: A comprehensive review of drying meat products and the associated effects and changes

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...

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Main Authors:	Mediani, Ahmed, Hamezah, Hamizah Shahirah, Jam, Faidruz Azura, Mahadi, Nursyah Fitri, Xi, Sharon Ying Chan, Rohani, Emelda Rosseleena, Che Lah, Noor Hanini, Azlan, Ummi Kalthum, Khairul Annuar, Nur Aisyah, Azman, Nur Aida Fatin, Bunawan, Hamidun, Sarian, Murni Nazira, Kamal, Nurkhalida, Abas, Faridah
Format:	Article
Published:	Frontiers Media 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/100099/ https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/full
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spelling	my.upm.eprints.1000992024-08-01T03:47:46Z http://psasir.upm.edu.my/id/eprint/100099/ A comprehensive review of drying meat products and the associated effects and changes Mediani, Ahmed Hamezah, Hamizah Shahirah Jam, Faidruz Azura Mahadi, Nursyah Fitri Xi, Sharon Ying Chan Rohani, Emelda Rosseleena Che Lah, Noor Hanini Azlan, Ummi Kalthum Khairul Annuar, Nur Aisyah Azman, Nur Aida Fatin Bunawan, Hamidun Sarian, Murni Nazira Kamal, Nurkhalida Abas, Faridah 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. Frontiers Media 2022-11-28 Article PeerReviewed Mediani, Ahmed and Hamezah, Hamizah Shahirah and Jam, Faidruz Azura and Mahadi, Nursyah Fitri and Xi, Sharon Ying Chan and Rohani, Emelda Rosseleena and Che Lah, Noor Hanini and Azlan, Ummi Kalthum and Khairul Annuar, Nur Aisyah and Azman, Nur Aida Fatin and Bunawan, Hamidun and Sarian, Murni Nazira and Kamal, Nurkhalida and Abas, Faridah (2022) A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition, 9. art. no. 1057366. pp. 1-24. ISSN 2296-861X https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/full 10.3389/fnut.2022.1057366
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
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.
format	Article
author	Mediani, Ahmed Hamezah, Hamizah Shahirah Jam, Faidruz Azura Mahadi, Nursyah Fitri Xi, Sharon Ying Chan Rohani, Emelda Rosseleena Che Lah, Noor Hanini Azlan, Ummi Kalthum Khairul Annuar, Nur Aisyah Azman, Nur Aida Fatin Bunawan, Hamidun Sarian, Murni Nazira Kamal, Nurkhalida Abas, Faridah
spellingShingle	Mediani, Ahmed Hamezah, Hamizah Shahirah Jam, Faidruz Azura Mahadi, Nursyah Fitri Xi, Sharon Ying Chan Rohani, Emelda Rosseleena Che Lah, Noor Hanini Azlan, Ummi Kalthum Khairul Annuar, Nur Aisyah Azman, Nur Aida Fatin Bunawan, Hamidun Sarian, Murni Nazira Kamal, Nurkhalida Abas, Faridah A comprehensive review of drying meat products and the associated effects and changes
author_facet	Mediani, Ahmed Hamezah, Hamizah Shahirah Jam, Faidruz Azura Mahadi, Nursyah Fitri Xi, Sharon Ying Chan Rohani, Emelda Rosseleena Che Lah, Noor Hanini Azlan, Ummi Kalthum Khairul Annuar, Nur Aisyah Azman, Nur Aida Fatin Bunawan, Hamidun Sarian, Murni Nazira Kamal, Nurkhalida Abas, Faridah
author_sort	Mediani, Ahmed
title	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_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_sort	comprehensive review of drying meat products and the associated effects and changes
publisher	Frontiers Media
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/100099/ https://www.frontiersin.org/articles/10.3389/fnut.2022.1057366/full
_version_	1806446351055060992
score	13.211869

A comprehensive review of drying meat products and the associated effects and changes

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