Abstract:
This study was carried out to develop suitable methods for preservation of
meat using traditional methods and some food additives. Shelf-life of dried meat
was studied through chemical, physical and microbiological analysis.
The meat was obtained from top round cuts bulls from commerical meats
in Kafure area, khartoum North. The meat was treated using additives: spices
(coriender), salt and edible oil.
The meat was dehydrated by different methods: sun drying for 3 days, sun
drying for 7 days, shade drying for 3 days and shade drying for 7 days.
Meat slices were analysed chemically, physically and biologically during
dehydration period. After drying slices were ground and stored at room
temperature, and analysis were carried out immediately after drying for 7 days
and then after 3 and 6 months of storage and chemical, physical and
microbiological analysis were carried out.
The results indicated that meat dehydrated by sun had lower moisture
content than that dehydrated by shade. On the other hand crude protein, fat, and
ash were found to increase with period of drying in sun and shade.
The study also showed that the edible oil was best choice than salt and
spice for meat treatment, with regard to numbers and types of microorganisms.
Increasing in storage period of dehydrated meat had a decreasing effect on
moisture content, and appearant inreasing in crude protien, fat and ash, was
observed.
Total viable bacterial count of dehydrated meat decreased slightly during
storage period but the count of coliforms bacteria and E.coli in all dehydrated
and treated meats decreased with increasing of storage time.
Moulds were found to increase only in meat treated by spices during the
storage, while yeasts were absent in all methods of dehydration.
