| The Chinese traditional dry-cured meat products are popular for their unique quality and strong cured flavor. But their high salt content and poor organoleptic has restricted themselves development. This work selected meat cut as the model of dry-cured meat product, to study the effect of amounts of added salt, the curing temperature and the curing time on physicochemical characteristics of dry-cured meat cut. Our aim was to find the quantity index in the technic control and to provide the technical support to improve the quality and to industrialize the production of dry-cured meat products.This research developed a predictive model on amounts of added salt for dry-cured meat cut:Y =-0.02987+ 1.191XBy this model we could confirm the suitable range of amounts of added salt (3.5%4.0%) which could be referred to by the following experiment (the level of amounts of added salt set at 3%, 4% andThe result of the research indicated: 1) The water content of the finished product produced in the study (30 days) was affected by the curing temperature but not affected by amounts of added salt. Cured at 4℃ for 30 days, the water content of the product was about 56%. While cured at 9℃ for 30 days, the water content of the product was about 46%. 2) The NaCl content of all finished product (30 days) was between 5.5%8.7%, which was less compared with the traditional dry-cured meat products. 3) The samples adding 4% of salt (w/w) and cured at 9℃ became spoiled at the 18th day, of which proteolysis index was beyond 4.5% and TVB-N content was beyond 40 mg/lOOg. Proteolysis index was less than 1.75% and TVB-N content was less than 34.59 mg/100g for the rest of the samples. 4) The TBA value was 5.32 mg/kg in finished product (30 days) adding 5% of salt (w/w) and cured at 4℃. While the TBA value of the other samples was less than 3.70 mg/kg. 5) Based on the results of physicochemical analysis, the optimum condition for processing dry-cured meat cut was adding 4% of salt (w/w) and cured at 4℃. |
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