TY  - JOUR
TT  - MEAT DRYING TECHNOLOGY AND SOME DRIED MEAT PRODUCTS CONSUMED IN THE WORLD
AU  - Özbay Doğu, Sena
AU  - Sarıçoban, Cemalettin
PY  - 2015
DA  - July
DO  - 10.3153/JFHS15011
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 109
EP  - 123
VL  - 1
IS  - 3
KW  - Et kurutma
KW  - Geleneksel kurutulmuş et ürünleri
KW  - Gıda kurutma
N2  - Drying is one of the oldest methods used to preserve food. The mainreasons of dried meat trends are short shelf life of raw meat and its storagerequirements in the cold chain. In addition, consumers demand meat productsthat delicious, ar­omatic and shelf stable from the manufacturer. When thesefactors and economic advantages of drying process are con­sidered together,dried meat products can be a good option for parties (producers and consumers).Dried meat products are produced in many different ways in different regions.Diver­sity of dried meat products is affected by several factors such asanimal, meat cutting method, pre-treatments applied to meat (curing, smoking,etc.), drying method and ingredients added to meat. In this context, there aremany different tradi­tional dried meat products located on a large scale inmany parts of the World. Some of these products are beaten directly because ofthey are ready for consumption, while others can be consumed with variouspre-treatment (roast or to rehydrate etc.). Furthermore, the use of uniquespices is an important key to obtain different products. These products are produced by the local people in small-scale (as household) and with a natural way (in the sun) or theyare produced with industrial type (ovens or drying chambers) in large quantities.And some of them are offered for sale in the global world food market.
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UR  - https://doi.org/10.3153/JFHS15011
L1  - https://dergipark.org.tr/en/download/article-file/273018
ER  -