# Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat  
[PERSON]  
1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences--SGGW, Nowouvsmswowska 159c, 02-776 Warsaw, Poland; [PERSON] (K.R. ); [PERSON].K. ); [PERSON](A.M.); [PERSON]S] (A.W. ); [PERSON])  
2 Division of Meat Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences--SGGW, Nowouvsmowska 159c, 02-776 Warsaw, Poland; [PERSON] (I.S. ); [PERSON].S.) Correspondence: [PERSON]##### Abstract  
The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food processing techniques such as pulse electric field (PEF) treatment can be used to support the drying process and change the properties of the obtained product. Thus, this study aimed to analyze the impact of pulsed electric field treatment on the hot air-drying and freeze-drying of poultry meat as well as on the quality of the dried meat. The PEF pretreatment and drying methods significantly altered the physical characteristics of the poultry meat. The PEF treatment enhanced the efficiency of freeze-drying by electroporation, reducing drying time and shrinkage. However, in the hot air-drying, the PEF-treated samples prolonged drying, potentially due to muscle structure damage and increased shrinkage. The pretreatment techniques affected the structure of the meat and positively influenced the higher porosity and lower shrinkage. Also, drying decreased the water activity and increased the dry matter content, which ensured the safety of the final product. The freeze-dried material exhibited a higher rehydration rate, improved hygroscopic properties, and better meat color compared to the hot air-dried material. Nevertheless, the selection of the process parameters, for both the pretreatment and drying process, is crucial to ensure a high quality of the dried meat product and should be selected carefully in order to guarantee that the highest quality of the dried product is obtained. p 2024 1 14 1808. 11.11.11.11.11.11.1.11.11.1.11.1.1.1.11.1.  
over other types of meat, such as pork, beef, and lamb, is due to several factors, as it is relatively cheaper, easier to prepare for consumption, and has a higher nutritional value. For example, chicken breast meat contains little fat (about 1.6%), of which unsaturated fatty acids constitute about 66%, a lot of protein (about 23%) with a good amino acid composition, and low collagen content (incomplete protein) [3]. Therefore, it can be an important ingredient of nutritious meals not only at home but also while traveling [4], doing sports [5], and even during military expeditions [6]. The factor limiting the use of meat's potential to meet the nutritional needs of various consumer groups is its perishability. Nevertheless, the shelf life of meat can be improved by various processing and preservation methods [7]. One of the oldest methods is drying [8]. The effective dehydration of animal tissue leads to the inhibition of microbiological, enzymatic, and physicochemical transformations and increases the durability of the product [9]. Drying allows for the minimization of logistical expenses by reducing the weight of the material and decreasing its transportation and storage requirements. Therefore, dried meat has also become an important element of an assortment of convenience food in present-day food markets [10; 11]. Structural, biochemical, and physicochemical changes occurring in meat during drying depend on, among other factors, the type of meat, presence of food additives, and drying conditions [9; 12].