The change in microbiological profile due to the osmotic dehydration of pork meat

Abstract

The aim of this study was to investigate effects of osmotic dehydration on microbiological profile of pork meat, in order to indicate the usefulness of this drying treatment. Samples of pork meat were dehydrated in sugar beet molasses and aqueous solution of sodium chloride and sucrose (AOS), at three different temperatures (200C, 350C and 500C). Also, aw values of the fresh and processed meat were determined and the change of the microbiological profile between the fresh and dehydrated meat was examined. It was detected that the process of osmotic dehydration does not cause deterioration of the initial microbiological profile of the pork meat, but rather improve it due to increasing dry matter content and lowering aw value of the processed meat. In all processed meat samples, decreased microbial load, was noticed. Better results of the reduction of the present microorganisms in pork meat were obtained in the process of osmotic dehydration of meat in molasses at the higher temperatures.