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| Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality |
| HU Tian-xing，XIE Jiao，ZHANG Yin，LI Yuan-hu |
| College of Food Science, Southwestern University, Chongqing 400715, China |
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Abstract The effects of curing conditions such as salt amount, temperature and time and different drying methods such as natural drying, hot air drying, microwave drying and hot air-microwave drying on sensory and physico-chemical characteristics of handtorn beef were examined. Based on an overall consideration of beef quality, temperature and time consumption, the optimal curing conditions were salt amount of 3%, temperature of 15 ℃, and curing time of 2 d. Hot air-microwave drying was the most suitable drying method, and the optimal drying conditions were hot air drying at 65 ℃ until a moisture content of 50% and then microwave drying at a 350 W power.
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2011, Vol. 25 
