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Methods of Drying Beef and Buffalo Meat on Meat Quality

M. A. Malek
Program Supervisor
Food Security Program, Action Against Hunger (France), Borguna Base Office, Borguna, Bangladesh

M. M. Hossain
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

R. Islam
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S. Akhter
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B₁), drying beef without salt (B₂), drying beef with salt and spices (B₃), drying buffalo meat with salt (B₄), without salt (B5) and with salt and spices (B₆). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter (DM), protein, ether extract (EE) and ash content decreased with storage time. The initial DM, crude protein (CP), EE and ash content of the samples were 92.1-95.2%, 77.0-78.6%, 5.0-6.5%, 8.0-12.8%, respectively. After 120 days of storage DM, CP, EE and ash content of the samples ranged from 87.8-89.1%, 72.9-74.0%, 5.0-5.9%, 7.4-9.7%, respectively. CP and EE percentage in beef was higher than buffalo meat, but beef contained less DM and ash. At the end of storage beef dried with salt contained highest protein (74.0%) and buffalo meat dried without salt contained lowest protein (73.0%). There was a significant (p<0.05 to 0.01) effect of drying method, salt and spices in beef and buffalo meat. With the elapse of storage time quality of meat degraded significantly (p<0.05 to 0.01). The degradation was lower in beef dried with salt than in beef dried without salt beef or beef dried with salt and spices, and buffalo meat. It is suggested that salt drying may be a useful method of meat preservation.

Keywords: Drying, Beef, Buffalo, Meat , Meat quality

Location: Bangladesh Agricultural University (BAU), Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

To find the effect of drying on the quality of beef and buffalo meat.

Methodology:

Sample collection and preparation: Fresh boneless beef was collected from butcher shop in “K. R. Market”, Bangladesh Agricultural University (BAU), Mymensingh at 9.00 am. Fresh boneless buffalo meat was collected from “Krishi Market” Mohammadpur, Dhaka city at 6.00 am and carried in polythene bags to the laboratory. All visible fat and connective tissue were trimmed off as far as possible. The muscle was cut into small pieces, rinsed and washed with clean water to remove blood. Then 100 gm meat samples were kept individually in plates. All of the meat pieces were mixed properly by hand. Beef samples were dried with salt (B₁), without salt (B₂), or with salt and spices (B₃); and buffalo meat was dried with salt (B₄), without salt (B₅) and with salt and spices (B₆). Physical appearance: The fresh beef was reddish and bright, soft, fine, firm and elastic. Natural odour and intramuscular marbling was present. The raw buffalo meat was dark reddish and less bright, moderately soft, fine, firm and elastic. Natural meaty odour was present in raw buffalo meat. Drying agents and duration: For drying with salt, 8% salt and 0.13% potassium nitrate were added, and for drying with spices 8% salt, 5 ml turmeric powder and 0.13% potassium nitrate were added. All the samples were dried properly. Samples were examined 0, 30, 60 and 120 days after storage. Drying with salt, without salt and with salt and spices: For drying with salt, drying without salt, drying with salt and spices; salt, KNO₃, beef and buffalo meat were mixed thoroughly in different plates. After proper mixing beef and buffalo meat were taken into six separate petridishes and kept in the oven at 50°C temperature for 7 days until proper drying. In case of drying with salt and spices, turmeric powder were used with required amount. Storage: The samples were stored in separate polyethylene bags at room temperature up to 120 days. Proximate analysis Proximate analysis of crude protein, fat, ash and moisture were carried out according to the methods of AOAC (2003). All determinations were done in triplicate and the mean value was recorded. pH measurement: The pH was measured using pH meter in meat homogenate, prepared by blending 2 g of meat with 10 ml distilled water. Statistical analysis: Data were analysed using the analysis of variance technique in MSTAT computer program with completely randomized block design (RBD). Duncan’s new multiple range test (DMRT) was done to compare variations between treatments where ANOVA showed significant differences. SEM values were calculated to identify differences between means.

Source of Information: The Bangladesh Veterinarian (2009) 26(1) : 31 – 38

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded that storage time is closely related with the nutrient content of meat. Salt drying may be a useful method of beef and buffalo meat preservation.

Knowledge Management: Journal