Study on Chemical, Microbial and Sensory Aspects of Dry Beef Meat in Khartoum State

Abstract

This experiment was conducted to study the chemical, microbial and sensory aspects of dry beef meat produced in Khartoum state. Samples from Kuku, Kadaro, Shambat centres and Umdurman local market were selected, randomly for three times monthly three months. Nine samples from each centre were used to chemical analysis. Three randam samples were subjected to microbial analysis. Twelve samples used for sensory evaluation. The data collected was analyzed using the computer program SPSS. The result showed that the dry matter, fat, crude fibre and ash content in Umdurman local market product were significantly high than that of Kuku, Kadaro and Shambat centres products. Shambat centre product showed the lowest value in fat and crude fibre content. While kadaro centre product was significantly higher protein content than other centres. The microbial analysis showed that the dry meat product in Umdurman local market was high in content of total bacterial coliform and E.coli count. While there was no significant differences between the other centres. All samples obtained were free from yeast and mold and Samonella content. The result of sensory evaluation revealed that the dry meat produce in Kadaro, Shambat and Umdurman showed higher scores in colour and texture than Kuku product. Also the product from Kadaro and Shambat centres showed significantly acceptable flavor as compared to Kuku and Umdurman product.