B. A. Ayanwale
Department of Animal Production
(Animal Nutrition Option)
Federal University of Technology, P.M.B. 65,
Minna, Niger State, Nigeria, Africa
O. B. Ocheme
Department of Animal Production (Food Science and Nutrition Option), Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria, Africa
O. O. Oloyede
Department of Animal Production (Food Science and Nutrition Option), Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria, Africa
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.
PDF Citation
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
DOI: 10.3923/pjn.2007.370.374
URL: https://scialert.net/abstract/?doi=pjn.2007.370.374