Kuliah Magister Ilmu Ternak

(Master Course in Animal Science)

TM ke 3
Perubahan Sifat Olahan Daging
(Characteristic Changes of Meat Products)

Penanganan dan Pengolahan/

Pengawetan Daging
(Handling, Processing and Preserving)
Handling
Temperature Control
Refrigeration
Storage above the freezing point
Fresh and chilled meat
Storage below the Freezing Point
Frozen Carcase meat
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Penanganan dan Pengolahan/ Pengawetan

Daging
(Handling, Processing and Preserving)
Processing
Moisture Control
Dehydration
Freeze Dehydration
Curing
Smoking
Intermediate Moisturee Meat
Thermal Processing

Pasteurization
Sterilization

Dehydration
* Creation of commodity (preservation of edibility)
* Increasing the extracellular osmotic pressure
* History:
Firstly, In Egypt ( > 3000 years a go)
Found as:
Pemmican; exposure of strips of lean meat to
the sun (North America, Indian)
Charqui; light salting / sun (South America)
Biltong (South Africa)
Dendeng; Jarky beef, etc
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Dehydration
Superiority :
more durable (6 months - 1 year)
more compacts
Comparison:
1 ton corned beef and dehydrated beef need a same
space i.e., 16 m2; with the dense of essential nutrition:
DB > 2x of CB; CB 53 pct and DB 7.5 pct water content
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Dehydration
Comparative Density of Different Forms of Beef (Lawrie,
1996)
Commodity

m3/ton

m3/ton meat
solid

Frozen quarters

32

88

Frozen quarters

26

58

Canned Corned Beef

18

52

Dehydrated Beef

18

25

Dehydration
Biochemistry Aspects
WHC (Structure; chemical state of protein)
Fresh
Dehydrated
Refresh
Incorporated again
WHC
Potassium; obstructing reentry of water on
rehydration (pH : acide side, isoelectric point)
Heat denaturation; Hot air drying Lack of
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rehydrating

Dehydration
Drying up to 35 C WHC decrease
Sarcoplasmic protein ?
Unfold
New hydrogen bond
Degre of hydration decrease
Actomyosin coagulation (35 c)
40 50 C loss of WHC
50 80 C loss of WHC
Collagen (Connective tissue) change to gelatin
(60-65 C)
> 80 C free H S

Dehydration
Physical Aspects
Hot air draught (0.3-0.8 cm; diamtr)
Heat damage :
Toughness
Grittiness
Burnt flavour
A satisfactory level of temp : 70 C (air speed
180m/min; Rh 40 pct; tray loading 3 kg/m 2)
A high fat meat(> 35 C) retard the rate of draying
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Dehydration
Organoleptic Aspects
In the absence of O2 :
Maillard Reaction (dark brown)
Depend on:
pH
Not inhibited above 37 C (2 pct WC)
In presece of O2 :
Pale and yellow (high temp)
Fat oxidation (paint like odor)
Fat rancidity does not develop (MC 1.5 pct)
Lypolitic action
Note :
Antioxidant (gum guaiac; ethylgallate)
Antirancidity gas packing

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terima KASIH

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