Drying dynamics of meat highlighting areas of relevance to dry?aging of beef

Drying of foods is a processing step, which has variety outcomes from improving shelf life and product stability, to reducing weight, or achieving targeted eating quality. key step in the manufacturing some dried meat products, such as jerky. It also major event that occurs when beef dry-aged, where exposed air under defined conditions for an extended aging period. Although typically used produce products are significantly different those prevail during dry-aging, both involve gradual removal water muscle. As there paucity research on kinetics dehydration process occurring dry-aging beef, this paper comprehensively reviews models describe drying other order gain insights regarding factors impact meat. Consideration given how specific flows (approximately 2 m/s), high relative humidity, low temperature, geometry will influence drying. With regard modeling, equations derived Fick's second law diffusion (e.g., thin-layer models) have been small-sized products. However, apply considerations may need be evaluated as: tridimensional (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and combination internal external resistances.