Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat

In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken breast. The study systematically compares the drying efficiencies of the different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and costs. The results show that CIRD and EOD resulted in a better color of the final product, while the EIRD treatment resulted in the highest degree of denaturation of the chicken breast jerky proteins. In terms of chemical properties, the higher malondialdehyde content of CIRD and EIRD (2.77±0.18 mg/kg, 2.63±0.07 mg/kg) indicated higher fat oxidation in IR-treated chicken meat, which is also associated with an increase in the content of free fatty acids. This paper also found that arachidonic, linolenic, and oleic acids are positively correlated with the content of important flavor compounds in the jerky. For pet food applications, it was found that pets prefer CIRD and EIRD products, and energy and cost measurements also indicate that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is more energy and cost-efficient than other drying methods. The results show that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is a more energy-efficient and less costly drying method.