title: Infrared Drying as a Potential Alternative to Convective Drying forBiltongProduction.
abstract: Two infrared systems set at an intensity of 4777 W/m2with peak emission wavelengths of 2.5 and 3.5 µm were used to producebiltongby drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of thebiltongproduced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptiveEscherichia coliin samples produced using infrared and conventional convective drying. The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log10MPN/g to 2.89 log10MPN/g (2.5 µm) and 3.42 log10MPN/g (3.5 µm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. Inbiltongsamples produced by short wavelength (2.5 µm) infrared drying,E. coliwas not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality ofbiltongproducts while at the same time delivering products of satisfactory quality.
authors.affiliation: Bioresources Engineering Research Group, University of KwaZulu-Natal , Pietermaritzburg, South Africa.
authors.forename: Kipchumba
authors.initials: K
authors.lastname: Cherono
authors.affiliation: Bioresources Engineering Research Group, University of KwaZulu-Natal , Pietermaritzburg, South Africa.
authors.forename: Gikuru
authors.initials: G
authors.lastname: Mwithiga
authors.affiliation: Department of Microbiology, University of KwaZulu-Natal , Pietermaritzburg, South Africa.
authors.forename: Stefan
authors.initials: S
authors.lastname: Schmidt
keywords: Biltong; Hygiene; Infrared drying; Meat texture; Microbiological quality