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 …

The demand for processed meat products is increasing globally due to the rapid
urbanization, improving living standards and changing life styles of the people. Processed …

Chicken breast slices were convectively dried at three different temperatures (60, 70, and
80° C). Drying characteristics were analyzed and the predictive capabilities of artificial …

Abstract Effects of different drying methods (sun drying, oven drying & rural cooker smoking)
and meat size (block, flat & mince) on the nutrient content of beef was investigated with …

In this study the effect of ultrasonic pre-treatment (US) on the thin-layer infrared (IR) drying
kinetics and modelling of Loligo vulgaris (Squid) were studied and obtained data were …

A study has been made of the effects of sun and oven drying methods on the
physicochemical characteristics and compressibility of Okra powder and the release …

BACKGROUND The effects of spicing on the physicochemical and microbial characteristics
and drying behaviour of kaddid, a Tunisian dry‐cured meat, were studied. In addition, the …

Globally, large quantity of animal byproducts is generated from the slaughter of food
animals, but there is lack of research articles related to drying of these byproducts and its …

Chicken meat is the most consumed worldwide protein but, unfortunately, is very perishable.
This study analyzes two solar drying methods: mixed‐mode solar drying (MM‐SD) and …

This study aimed to determine the usage potential of vacuum-dehydrated ground beef in
beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25 …