Moisture Analysis of Dried Meat
The sampling and analytical methods used to quantify water in dried meat, including gravimetric, oven, rapid-instrument and laboratory approaches.
Moisture analysis supports composition, yield, process comparison and moisture-protein calculations. It does not directly measure the availability of water to microbes.
Surface, centre, lean, fat and casing can differ substantially. A representative composite or defined location should match the decision being made.
Oven and laboratory methods remove water under controlled conditions, but temperature, time, volatile loss and incomplete drying can influence the result.
Infrared, microwave and other rapid instruments can be useful after calibration against an appropriate reference method and product range.
State wet-basis or dry-basis moisture and preserve the raw masses used. Moisture-protein ratio requires compatible moisture and protein methods.
Identify sample, location, method, instrument, calibration, result and uncertainty or acceptance rule. Pair moisture with water activity and process evidence where safety or stability is assessed.
Related in the Codex
References
- https://www.nist.gov/calibrations/traceability
- https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
- https://www.fsis.usda.gov/guidelines/2023-0002