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The Effect of Sun-Drying and Oven-Drying on the Nutritive Value of Meat Pieces in Hot Humid Environment



B. A. Ayanwale, O. B. Ocheme and O. O. Oloyede
 
ABSTRACT

A study was conducted to investigate the effect of sun-drying and oven-drying on the nutritive value of meat strips from chicken, beef and chevon. Oven-drying was done at 60°C for 72 hrs while sun drying was done at 33°C for 120 hrs to obtain a constant weight of the meat strips. The results showed that oven-drying and sun-drying increased (p<0.05) the dry matter and protein contents of the dried samples compared to the fresh samples while fat, carbohydrates and energy (Kcal/g) were significantly (p<0.05) higher in the fresh meat samples than the dried samples. The sun-dried samples had higher (p<0.05) functional properties, proteins, acceptability level, but lower fat than the oven-dried samples. The results were attributed to the various changes that occurred during the drying process. Sun-drying of meat samples could be adopted under the hot humid tropical environment provided it is done under hygienic conditions.

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  How to cite this article:

B. A. Ayanwale, O. B. Ocheme and O. O. Oloyede, 2007. The Effect of Sun-Drying and Oven-Drying on the Nutritive Value of Meat Pieces in Hot Humid Environment. Pakistan Journal of Nutrition, 6: 370-374.

DOI: 10.3923/pjn.2007.370.374

URL: https://scialert.net/abstract/?doi=pjn.2007.370.374

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