Özet:

Production and consumption of dried meat products are increasing considerably across all nations because they are nutritious, low in fat, easily accessible, and convenient for customers to eat. Over the years, its roles have become vital in human diet as they are consumed to combat protein malnutrition and boost food security of undernourished people in underdeveloped and developing nations. Initially, dried meat products are made to satisfy consumer expectations for sensory and nutritional attributes as well as to reduce meat wastage and increase the meat shelf life during prolonged transportation and storage. Recently, the discovery of contamination that is above the minimal threshold advised for meat safety has made the safety of dried meat products the focus of microbiological evaluation. It is well recognized that eating meat products with poisoning microorganisms could put customers at risk for health problems. As a result, it is critical to refocus the research to determine the viability of dried meat products for eating after production by evaluating the production processes, nutritional quality, and microbial safety. Therefore, this review aimed to highlight the production procedures, nutritional quality and microbial safety of dried meat products and their suitability for consumption after production.

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