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Journal of Food Quality
Volume 2017 (2017), Article ID 1597432, 7 pages
Research Article

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, Poland

Correspondence should be addressed to Marta Chmiel

Received 12 January 2017; Revised 6 April 2017; Accepted 19 April 2017; Published 28 May 2017

Academic Editor: Maria J. Fraqueza

Copyright © 2017 Marta Chmiel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.