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Meat natural drying with OSMOLUX® permeable plastic bags
Comparison of oven drying with permeable film in substitution to freeze-drying in rabbit meat submitted to chemical analysis.
The study compared two meat drying methods, the classical freeze-drying and the oven drying with the introduction of the minced meat into bags made of permeable film of polyetherblockamide ( OSMOLUX®).
Fourteen hindlegs from rabbits slaughtered at an age of 11 weeks, were deboned, minced and samples were either freeze-dried or oven dried with OSMOLUX® film.
All of the samples were analysed for chemical composition, cholesterol content and fatty acids (FA) profile. No statistical differences on the studied variables were found between the two drying methods.
In conclusion, the oven drying method with gas and vapour permeable films OSMOLUX® did not affect the content of meat macro-constituents, resulting cheaper respect traditional drying methods. From A. Dalle Zotte, P. Berzaghi, L. Serva, R. Verdiglione
Download full article (file PDF) © Prof. Antonella Dalle Zotte 2006
Dipartimento di Scienze Animali, Università degli Studi di Padova, Agripolis
PD 35020 Legnaro, Viale dell'Università 16, Italy
traditional Sioux meat drying method
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