New tendencies in meat drying technologies

Abstract

From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more we evolve the more food preservation problem appears. To follow the growing demands in alimentation, one should found different methods of food storage. For meat it was boiling, salting, and drying. One of the most performed methods of drying is microwaving (in vacuum, combined with convection, or others) and it opens new tendencies in drying.