Critical review of water activities and microbiology of drying of meats

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Abstract
The drying of meat is one of the least expensive and most effective ways to preserve meat. This article reviews the influence of intrinsic and extrinsic parameters of foods in relation to the drying of meat and the role of microbial activities in the drying and storage of meat. The critical role of water activity and its relationship with other physical and chemical parameters and microbial survival in the drying of meat is also reviewed in detail. This article ends with a description of the various methods to measure water activity in foods. The conclusion is that the drying of meat is a highly complex phenomenon which is influenced by the composition of meat, its water holding capacity, the processing of meat, and various microorganisms found on meat before and after the drying process. There is no doubt that the drying of meat is an effective preservation process, but attention should be placed on the possible survival of microorganisms in the process in order to prevent spoilage and food‐borne diseases.