Experiment No. 3
EFFECT OF THICKNESS ON DRYING OF BEEF
Preservation is the principal reason for drying. It is one of the oldest and easiest methods of preserving food. Ancient civilizations have long before practiced the drying of meat under the sun and wind. This technique of preserving food is still rampantly used today because dried foods have a longer shelf life, hence, it can be stored for long periods of time without deterioration occurring. This happens because microorganisms that cause food spoilage are unable to grow and multiply since the food did not meet the optimum water activity that can let the spoilage microorganisms thrive. Also, without water, enzymes ...view middle of the document...
The laboratory equipments used in this experiment were the tray dryer, moisture content analyzer and water activity meter to determine the meat’s moisture content and water activity respectively, and the analytical balance.
The formula in solving the percent difference of the meat’s moisture content and water activity before and after it was dried:
% DIFFERENCE= (DIFFERENCE/ OLD VALUE) x 100
* Cheese cloth
* Cellophane/Plastic Container
* Cabinet Dryer
* Knife & Chopping Boards
The meat of the beef was acquired from the market of Miagao, Iloilo. As stated in the laboratory manual, the beef were requested from the vendor to be sliced in the Tapa manner.
Before any procedures from the manual have taken place, the meat was washed for safety and sanitation’s purposes. The moisture content and the water activity of the beef were measured from just one sample to serve as the representative for all parts of the fresh beef. The dimensions of the size of the beef were measured using the caliper depending on the variety of sizes stated in the manual. The parts A, B, and E were cut crosswise with the width of 1/8”, 1/8”, and ¼” respectively. On the other hand, the parts C, D, and F were cut lengthwise with the width of 1/4” for all the parts. The parts E and F were soaked in a 14% salt solution. Every part has 3 samples of beef and they were measured one by one before they were arranged in a tray and placed in the cabinet dryer. After placing the beef inside the dryer, the temperature of the cabinet dryer was adjusted to 60°-70°C and the researchers were expected to monitor the temperature of the cabinet dryer since it fluctuate at certain times. After 4 hours of drying inside the cabinet dryer, all parts of the beef were reweighed to see the difference between the fresh and dried beef. The moisture content and the water activity of each part were also reexamined for the differentiation of these measurements. The physical properties of the sample were also examined for data’s purposes.
Data & Results
Table 1. WEIGHT OF FRESH MEAT SLICES VS. DRIED MEAT SLICES |
| FRESH | DRIED |
A | 75 g | 18 g | 37 g | 8 g |
| | 36 g | | 17 g |
| | 21 g | | 12 g |
B | 45 g | 21 g | 27 g | 15 g |
| | 24 g | | 12 g |
C | 100 g | 24 g | 73 g | 15 g |
| | 27 g | | 25 g |
| | 49 g | | 33 g |
D | 88 g | 23 g | 49 g | 12 g |
| | 29 g | | 16 g |
| | 36 g | | 21 g |
E | 67 g | 21 g | 39 g | 16 g |
| | 17 g | | 9 g |
| | 26 g | | 14 g |
F | 86 g | 21g | 48 g | 11 g |
| | 22g | | 12 g |
| | 43 g | | 25 g |
*weight changes for the individual meat slices are ranging from 2 g – 21 g.
Table 2. Moisture Content and % difference of Fresh vs. Dried meat Slices |
| FRESH | DRIED | % difference |
| weight | Moisture content | Weight | Moisture content | |...