Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

J Sci Food Agric. 2013 Nov;93(14):3634-41. doi: 10.1002/jsfa.6319. Epub 2013 Aug 27.


Background: The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared.

Results: Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid.

Conclusion: The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.

Keywords: drying kinetics; kaddid meat; quality; sorption isotherm; spicing; traditional.

MeSH terms

  • Animals
  • Cattle
  • Chemical Phenomena
  • Desiccation / methods
  • Food Handling / methods*
  • Food Preservation / methods
  • Food Quality
  • Hydrogen-Ion Concentration
  • Meat Products* / analysis
  • Meat Products* / microbiology
  • Salts
  • Sodium Chloride
  • Spices*
  • Taste
  • Tunisia
  • Water / analysis


  • Salts
  • brine
  • Water
  • Sodium Chloride