EFFECTS OF PROCESS MODIFICATION AND HEAT-PUMP DRYING ON PHYSICAL AND SENSORY PROPERTIES OF CHINESE STYLE SHREDDED BEEF

Chinese-style dried, shredded meat is traditionally prepared by sequen tial cooking, shredding, pre-drying, and final drying (roasting) of le an meat. In this study, shredded dried beef (a(w)<0.6) was prepared by omitting roasting but prolonging pre-drying. Sensory scores of the mo dified product were lower than those for the traditional product. When heat pump drying replaced traditional oven drying, drying time was sh ortened without significant difference in quality attributes. Desorpti on curves were established for shredded beef at several drying tempera tures.