@article {93097,
	title = {Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels},
	journal = {Journal of Food Composition and Analysis (Print ISSN: 0889-1575 Online ISSN: 1096-0481)},
	volume = {135},
	number = {November 2024},
	year = {2024},
	pages = {106572},
	abstract = {The present study aims to evaluate the effects of a cold brine (4 {\textdegree}C) pre-treatment on the quality of camel meat. The studied parameters are moisture content, macronutrient composition, color, pH, and shrinkage, before and after drying. Five groups of 108 camel meat slices with dimensions of 100 {\texttimes}20 x 4 mm (length x width x thickness) were constituted. The control group (group 1) received no treatment. Groups 2 and 3 were immersed for 30 and 90 minutes respectively in a 19 \% sodium chloride solution at 4 {\textdegree}C, then sun-dried. As for groups 4 and 5, they were treated in the same way for 30 and 90 minutes, but oven-dried at 65 {\textdegree}C. Results demonstrate that increasing the soaking time reduced the drying duration from 20 to 16 hours for oven drying and 14{\textendash}12 hours for sun drying. Moisture content decreased from 73.94{\textpm}0.31 \% to 13.33{\textpm}0.15 \%, while protein levels decreased from 75.76{\textpm}0.04 \% to 74.465{\textpm}0.02 \% and 74.97{\textpm}0.04 \% for oven drying and 74.25{\textpm}0.07 \% to 74.51{\textpm}0.01 \% for sun drying after 30 and 90 minutes of soaking, respectively. A decrease in lipid content from 21.65{\textpm}0.04 \% to 19.10{\textpm}0.06 \% and 19.14{\textpm}0.08 \% was also observed during oven drying and 19.33{\textpm}0.07 \% to 19.12{\textpm}0.09 \% for sun drying. Sodium levels increased from 260.47{\textpm}1.46 mg/100 g to 1690.36{\textpm}1.94{\textendash}1712.11{\textpm}5.14 mg/100 g for oven drying and 1704.48{\textpm}7.16 mg/100 g - 1714.89{\textpm}4.18 mg/100 g for sun drying. Longer soaking times increased total color variation for both drying methods. By using cold brine, the nutrients in the muscle slices are preserved and the final product is lower in salinity.},
	url = {https://www.sciencedirect.com/science/article/abs/pii/S0889157524006069},
	author = {RAHMANI Youcef and KHAMA R{\'e}da}
}
