University of Khartoum

The Effect of Drying Methods and Additives on the Sensory Chemical and Microbiological Aspects of Intermediate Moisture Beef Slices.

The Effect of Drying Methods and Additives on the Sensory Chemical and Microbiological Aspects of Intermediate Moisture Beef Slices.

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Title: The Effect of Drying Methods and Additives on the Sensory Chemical and Microbiological Aspects of Intermediate Moisture Beef Slices.
Author: Hatim Idress Eltayeb, Idriss
Abstract: These experiments were conducted to investigate the effects of drying method (Sun, oven, and hot air) and additives (No additives "control", spices and antioxidant) on the palatability and shelf life of beef slices. A 33 Factorial with four replicates was used. The results indicated that the drying method had no effect (P>0.05) on the different palatability parameters up to 10 days of storage. However at 15 days of storage, the sun dried samples had more acceptable (P<0.05) colour compared to the other drying methods. While the spices generally increased the palatability scores of beef slices, the antioxidant decreased (P<0.05) these palatability scores. The antioxidant also reduced (P<0.05) the colour score of beef slices. The microbiological assays showed that the control sun dried slices had the highest and the spiced hot air dried slices had the least total bacterial and mesophilic counts at 5 days of storage compared to other treatments. At 15 days of storage, a decrease in the total bacterial counts, hemophilic counts and coliform level was observed on the sun and hot air dried slices, while an increase was observed for the oven dried slices.
URI: http://khartoumspace.uofk.edu/handle/123456789/13726
Date: 2015-06-22


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