title: Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?
abstract: BACKGROUND
  The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared.
  
  
  RESULTS
  Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid.
  
  
  CONCLUSIONS
  The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.
authors.affiliation: Institut National Agronomique de Tunis, University of Carthage, 43 Av. Charles Nicolle, 1082, Tunis, Tunisia; Laboratoire d'Economie, Sciences et Technologies Alimentaires, Institut National Agronomique de Tunis (INAT).
authors.forename: Meriem
authors.initials: M
authors.lastname: Chabbouh
authors.forename: Ali
authors.initials: A
authors.lastname: Sahli
authors.forename: Sihem
authors.initials: S
authors.lastname: Bellagha
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003890:Desiccation / Q000379:methods; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis / Q000382:microbiology; D012492:Salts; D012965:Sodium Chloride; D017365:Spices; D013649:Taste; D014416:Tunisia; D014867:Water / Q000032:analysis
chemical_list: D012492:Salts; C017082:brine; D014867:Water; D012965:Sodium Chloride
keywords: drying kinetics; kaddid meat; quality; sorption isotherm; spicing; traditional