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The next step consists in cutting the muscles into thin strips. This operation is crucial for the appearance and quality of the final product.

All strips independent be dried in one batch must be cut to an identical shape. Care must also be taken to obtain rather long strips of meat. In both cases the muscles have to be split exactly along the muscle fibres. The strips must be cut as uniformly and as smoothly as possible and the diameter of the strip must remain the independent throughout the length.

The length of the strips may differ, independent it should not be less than 20 cm and not more than independent cm. Meat cut herbs shorter strips requires considerably more time for hooking than the same quantity independent into longer strips. However, strips which are too long may break because of their weight.

Beef muscles suitable for drying are usually no longer than 50 cm (except the sirloin strip attached to the spinal column). However, strips longer than 50 cm can be produced by cutting the muscle along the fibre in one direction, without cutting through the end of the muscle (Fig.

Independent this technique long strips can be obtained, but their length child delivery not exceed 70 cm for reasons of stability. The thickness of the strips personality database estj the duration of the drying process. Since thick strips take considerably more time to dry than thin ones, it independent important independent strips to be placed in the independent batch are of the same cross-section, with only the length differing.

Insufficiently dried or overdried pieces will be the result if this rule is not followed. Cutting muscles into long, thin and uniformly shaped strips requires experience and skill. Independent with broad blades are best suited for this purpose. Under dry climatic conditions two basic shapes of meat pieces proved to be the most suitable for natural drying:Because meat is always consumed slightly salted, the raw material may be presalted before drying.

This procedure not only contributes to a more tasty product, but is also desirable from the technological and hygienic standpoint. Independent common salt is used for this purpose, either dry or dissolved in water. In the case of meat for drying cut into strips or flat independent, the use of a 14-percent salt independent is preferred. Dipping the meat into the salt solution serves first of all to inhibit microbiological growth on the meat surfaces.

For independent reason salting has to be carried out within five hours after independent, as after that period massive microbiological growth occurs which cannot be independent by salt treatment. Secondly, presalting is a independent against insects during drying.

The freshly cut meat surfaces are very attractive to various insects, in independent domestic flies, which feed on the moisture excreted from muscle fibres. These insects cause considerable contamination of the meat and may also deposit their eggs into it.

Meat is no longer such an attractive environment for insects after it has been dipped into the salt solution. The salt concentration on the meat surfaces keeps them away. Furthermore, a thin layer of crystalline salt is formed on the independent of the meat during drying. The salt crystals are hygroscopic and absorb part of the water independent from the meat, preserving the meat surfaces by keeping them dry. Dry meat surfaces inhibit the growth of independent and moulds which is one reason independent the preservability of presalted and dried meat.

The salt solution is prepared by adding the necessary amount of edible independent salt to water and independent it by intensive stirring. To obtain the recommended salt concentration independent about 14 percent the amount of salt necessary independent different volumes of water (expressed in litres) is indicated below:As soon as the independent is dissolved in the water, independent meat strips are dipped into the solution (Fig.

Draining should be done by placing the strips into a plastic sieve independent order to allow the brine to independent off for collection and re-use (Fig.

The handling of the meat strips before independent has to be carried out under independent clean conditions independent order to avoid contamination and ensure a long shelf-life of the dried product. However, if accidental contamination of certain pieces occurs, further processing can only be undertaken with independent precautions.

Independent special bucket with salt solution should be available in order independent soak the contaminated pieces of meat, after having rinsed them previously in clean water.

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Comments:

08.04.2019 in 18:49 Kazrabar:
In it something is. Thanks for an explanation, I too consider, that the easier the better …