11. Drying

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Endre Zukál and
  2. Kálmán Incze

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch11

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Zukál, E. and Incze, K. (2010) Drying, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch11

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Hungarian Meat Research Institute, Budapest 1097, Gubacsiút 6/b, Hungary

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • drying, ancient way of preservation;
  • drying as such or in combination with smoking;
  • basis of drying;
  • good dried meat products - before air conditioning;
  • drying process;
  • control of air conditions;
  • arrangement of air control unit;
  • special methods for drying


This chapter contains sections titled:

  • Introduction

  • Basis of Drying

  • The Effect of Preservation

  • The Drying Process

  • Special Methods for Drying

  • References