Abstract: The effects of ten drying methods (six cold-air drying methods, two hot-air drying methods, vacuum drying and freeze-drying) on the eating quality of traditional Yeji air-dried mutton (YADM), including texture, color, flavor and sensory attributes, were investigated. The results indicated that hot-air drying facilitated the formation of volatile compounds and free amino acids, but the dried product was too hard to chew. Freeze-drying provided maximum color preservation, but resulted in poor texture and sensory quality. Cold-air drying resulted in favorable texture properties, color and sensory quality. Furthermore, cold-air drying at 4 ℃ with an air velocity of 1.6 m/s and a relative humidity ranging from 60% to 80% resulted in superior eating quality of YADM. In conclusion, the suitable cold-air drying condition has the potential for application industrial drying of YADM.

Key words: Yeji air-dried mutton; drying methods; eating quality