Speed up of convective drying process of poultry meat chips at the expense of start cultures and glucon-delta-lacton usage

Abstract

Speed up of convective drying process of poultry meat chips is the important reserve of its production ef- fectiveness improvement. Minimal water binding capacity of meat chips takes place at pH 5.2-5.4 corresponding to mus- cle protein isoelectric point. This may be ensured by usage of microorganism start cultures (MSC) and glucon-delta-lac- ton (GDL) in curing mixture composition. Shortening drying process at the expense of MSC by 40% and GDL by 55% gives a possibility to increase drying equipment performance.