PROCESS STANDARDIZATION AND MOISTURE SORPTION STUDIES OF KAMSA
SORPTION BEHAVIOUR OF A STANDARDIZED PACKAGED DEHYDRATED MEAT PRODUCT STORED OVER A PERIOD OF SIX MONTHS
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The standardization of a processing method and the investigation of the storage stability indices for the safe storage of a traditional smoke dried meat product was investigated. Kamsa is a locally processed product of reduced bulk that serves as a convenient and needed source of animal protein The study was prompted as a result of the absence of facilities for bulk processing and storage of the product locally, and its high potential for moisture re-absorption when exposed to high relative humidity, creating changes that makes its distribution and retailing difficult. The potential to develop...
The standardization of a processing method and the investigation of the storage stability indices for the safe storage of a traditional smoke dried meat product was investigated. Kamsa is a locally processed product of reduced bulk that serves as a convenient and needed source of animal protein The study was prompted as a result of the absence of facilities for bulk processing and storage of the product locally, and its high potential for moisture re-absorption when exposed to high relative humidity, creating changes that makes its distribution and retailing difficult. The potential to develop it into a safe conventional product with stable storage features required the generation of data on the raw material, processing methods, and product specifications. Data generated during a six months storage period on the standardized packaged product included that of its moisture sorption characteristics using the GAB and BET models. The generated and analysed data can be used for prospective industrial or commercial applications for the safe production and storage of the product.
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