Infrared drying as a potential alternative to convective drying for biltong production
Two infrared systems set at an intensity of 4777 W/m<sup>2</sup> with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em>biltong</em> by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em>bilto...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2016-07-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/5625 |