TABLE 2.

Different drying techniques with their respective drying conditions.

Type of meat	Drying technique	Drying conditions	References
Hams	Convective drying	12 and 14°C for 1 month, at 16–18°C for 2 months and at 18–20°C for 5 months. The relative humidity ranged from 60 to 70%. Air velocity at 0.1 and 0.5 m/s	(46)
Chicken, beef, and chevon strips	Sun-drying Oven-drying	33°C for 120 h 60°C for 72 h	(40)
Kilishi (intermediate meat) prepared from beef and pork	Sun-drying	29–31°C for 7 h (1–2 days)	(47)
Beef and chicken meats	Ultrasonic vacuum drying Vacuum drying Oven drying	Temperature at 55, 65, and 75°C	(37)
Pork ham	Oven-drying	40, 50, 60°C for 5, 6, 7, 8 h	(42)
Broiler chicken breast meat	Freeze drying	Slow freezing 20.5 h of primary drying (12 h at 0°C and 8.5 h at 10°C) at 30 Pa.	(48)
Beaf meat	Convective drying Vacuum drying Microwave vacuum drying	Temperature 40°C, relative humidity 30% Vacuum pump flow rate 350 m3h–1, temperature 40°C Vacuum pump flow rate 350 m3h–1 Microwave power 300 W Temperature 40°C Pressure 5.3 kPa	(49)
Pork tenderloin	Microwave vacuum drying and puffing	Temperature at 70°C and air speed at velocity of 1.1 m/s.	(50)
Turkey breast meat	Air drying Microwave Freeze drying	Temperature 60, 75, 90°C, air velocity 1.8 m/s Microwave power 180, 360, 540 W Frozen at −18°C for 24 h. Vacuum pressure at 0.1, 0.15, 0.2 mbar	(51)
Beaf meat	Microwave-assisted hot air drying	Fixed air speed (1.0 m/s) Air temperature (60 and 70°C) Microwave power (0, 90, and 180 W)	(52)