Czech J. Food Sci., 2023, 41(5):340-347 | DOI: 10.17221/99/2023-CJFS

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation methodOriginal Paper

Filip Beňo* ORCID..., Jan Kostlán, Jan Pivoňka, Václav Pohůnek, Rudolf Ševčík
Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic

Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that aw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.

Keywords: available water; safety control; sampling method; stability

Received: July 3, 2023; Revised: August 31, 2023; Accepted: September 6, 2023; Prepublished online: September 13, 2023; Published: October 30, 2023  Show citation

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Beňo F, Kostlán J, Pivoňka J, Pohůnek V, Ševčík R. Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method. Czech J. Food Sci. 2023;41(5):340-347. doi: 10.17221/99/2023-CJFS.
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