|1993, Cilt 9, Sayı 2, Sayfa(lar) 046-052|
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|Researches on the Quality Factors of Dried Meat|
|Semra Kayaardı1, Nazif Anıl2|
|1Yard. Doç. Dr. Y.Y. Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı
2Prof. Dr. S.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı
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.
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).
The total viable microorganisms count for the sun dried samples was low (5.8x105/9) compared to those in the samples dried in drying chamber (2. 4x106 /9 ). No significant differences were observed in other microorganisms.
As to the organoleptic eva!uations, the level of general acceptance for taste, textura and color was av. 6-7 out of 10 points.
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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