Author: William Baird, Utah State University.
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Introduction: (Edit - we are looking for plain meats dehydrated, like those in cans at the store.) Dried meats generally fall under two categories, fermented, and non-fermented. Semi dried meats are dried to a level of 15% weight loss and dried meats are dried to a level of 30% in weight loss.
Quality and Purchase: When purchasing dried meats be sure to buy from reputable suppliers (ones that sell commercially). After buying dried meat be sure to follow the storage instructions on the package and don't eat after expiration date to insure quality of the product. Because drying meat is a complex process involving a number of steps it should be understood that drying meats at home does not make the meat safe for long term storage.
Packaging: Dried meat should be packaged in plastic that is nonpermable to oxygen. It can be individually wrapped or layer packed with waxed paper or plastic material normally used for this purpose or vacuum packaged.
Storage Conditions: When storing dried meats it is of the utmost importance to keep it dry. If it is in the proper packaging then it should be fine. Because the low water activity prevents the growth of microorganisms the dried meat can be stored at or below room temperature.
Nutrition and Allergies: Dried meat is a food that provides iron and zinc, as well as high quality protein and other essential nutrients.
Shelf Life: Dry meat that is properly packaged can be stored for more than six months.
Use from Storage: Dried meat can be eaten directly or put in other foods. It should be noted that when dried meats are added to other food it should be refrigerated and eaten within 3-5 days.
References
http://www.fsis.usda.gov/pdf/fsre_ss_5microbiologydried.pdf
http://labs.ansci.uiuc.edu/meatscience/Library/packaging.htm
http://www.fao.org/docrep/003/x6932e/X6932E02.htm
http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp
http://techexplorer.cusys.edu/show_NCSum.cfm?DocPK=454812
Comments (1)
wjbaird@cc.usu.edu said
at 9:38 pm on Feb 5, 2009
Dried meats generally fall under two categories, fermented, and non-fermented. Semi dried meats are dried to a level of 15% weight loss and dried meats is at a level 30% in weight loss.
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