Researches on the quality factors of dried meat
This study was undertakan for eletermining the hygienic and organoleptic qualities of our traditional meat product called "dried meat". As a material sheep meat was used. For comparison the meat sarnples were dried under the sun and in drying chamber for the periods of 5, B and 10 days. Dr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=797 |
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| Summary: | This study was undertakan for eletermining
the hygienic and organoleptic qualities of our
traditional meat product called "dried meat". As a material sheep meat was used. For comparison the meat sarnples were dried under the sun and in drying chamber for the periods of 5, B and 10 days. Dried sarmples were stored in refrigerator for 2 months. Then the sarnples were analyzed for weight lass, chemical, microbiological and organoleptic qualities at the intervals of 1. 15. 30 and 60 days.<p>
The samples showed differences for their chemical,
microbiological and organoleptic qualities depanding
upon the drying methods, drying and storage periods
the highest weight loss (5. 7 %) was obtained in sun
dried me ats process ed for 10 days. The fallawing vaues: 41.43-47.29 % for protein. 3.2-12.9 % for fat,
6.96-766 % for ash, 26.17-36.31 % for salt. 5.57-5.92 for pH and 0.48-0.68 for aw were found. The variancas between these va!ues changed drastically as to the drying period, storage time and the drying technics applied (p<0.05). On the other hand, the differences among the values for fat content and pH were not significant (p>0. 05).<p>
The total viable microorganisms count for the sun
dried samples was low (5.8x10<sup>5</sup>/9) compared to those in the samples dried in drying chamber (2. 4x10<sup>6</sup>
/9 ). No significant differences were observed in other microorganisms.<p>
As to the organoleptic eva!uations, the level of general
acceptance for taste, textura and color was av.
6-7 out of 10 points.<p>
As a result, it was determined that the dried meats
were more nutritious specifically rich in protein and
highly consantrated me at products. On the other hands, the sun-dried meats processeel for 8 days were accepted as the best and high quality dried meat compared to the other experimental meat products. |
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| ISSN: | 1309-6958 2146-1953 |