Purpose

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).

Design/methodology/approach

The samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.

Findings

As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.

Research limitations/implications

Meat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.

Originality/value

All changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

中文翻译：

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盐和温度水平对微波干燥牛肉圆（M. semitendinosus）某些理化性质和颜色特性的影响

目的

这项工作的目的是研究不同水平的盐和温度对微波干燥的牛肉圆（M. semitendinosus）的一些理化性质和颜色变化特性的影响。

设计/方法/方法

样品在不同温度（0°C，40°C和50°C）和盐析（0、1.5、2.5％）下进行了预处理。之后，这些样品已通过540 W的微波能量干燥了7分钟。在干牛肉圆样品中进行了一些物理性质（水分活度，水分含量，直径变化，厚度变化，收缩率变化）以及质地，颜色和微观表面结构分析。

发现

结果，颜色和水分是影响最大的因素。另外，盐和预干燥会影响物理和微观结构特征。另外，虽然质地结构没有显示出显着差异，但肉重和水分活度却有所不同。

研究局限/意义

从科尼亚当地屠夫获得的肉用作研究材料。此外，该研究仅使用了一部分特殊的肉类（M. semitendinosus）。在干燥过程中，参数确定为540 W和7分钟。这些是研究的局限性。

创意/价值

检查了干燥过程后肉的物理特性中可能发生的所有变化。通过电子显微镜显示了通过微波干燥形成的牛肉圆样品的结构。已经在微波干燥中检查了诸如盐腌和预干燥之类的预处理的效果。