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| Effect of Drying Methods on the Quality of Dried Smoked Horsemeat |
| LI Zhen, LIU Yana, SU Liyang, WANG Wenjun, Mierzhati·MUTALIFU, YANG Haiyan* |
| College of Food Science, Xinjiang Agricultural University, Ürümqi 830052, China |
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Abstract The aim of this work was to find the best drying method for the production of smoked horsemeat by exploring the effect of different drying methods (hot air, microwave and vacuum) on the color, tenderness, texture and sensory qualities of smoked horsemeat jerky. Results showed that vacuum drying significantly (P < 0.05) improved the color of smoked horsemeat jerky, reduced myoglobin oxidation, increased the contents of oxymyoglobin, myoglobin and heme iron and improved tenderness and chewiness as well as sensory quality. Therefore, vacuum drying is the most suitable drying method for the industrial production of smoked horsemeat jerky.
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