Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effects of Drying as a Preservation Technique on Nutrient Contents of Beef

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

M. Rahman
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

M. A. Hashem
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or noncooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. The initial (30 days) DM, CP, EE and ash content, of the samples (g/100 g DM) were ranged from 81.32-90.00, 69.00-80.16, 2.90-5.23 and 15.00-18.01, respectively. The DM, CP and EE decreased and ash content increased with increasing storage time. At the end of 120 days of storage the DM, CP, EE and ash content of the samples (g/100 g DM) ranged from 79.00-87.36, 67.24-77.92, 1.90 – 4.00 and 19.00 - 24.70, respectively. DM and CP content in cooked meat was higher than non-cooked meat. However, cooked meat contains less EE and ash value than non-cooked meat. At the end of storing time rural smoked cooked block contain highest protein (77.92%) and oven dried non-cooked mince meat (67.24%) contain lowest protein percent. Statistical analysis revealed that there was a significant (P<0.5 to 0.01) effect of drying methods and meat size on cooked or non-cooked meat. The nutrient contents of meat sample degraded significantly (P<0.05 to 0.01) with the elapse of storage time. The quality decreasing trend was lower in smoked, cooked, flat size meat sample. From this study it was observed that rural cooker smoking method of meat drying could be a useful technique of meat preservation.

Keywords: Drying methods, Meat sizes, Beef preservation and Nutrient content

Location: Department of Animal Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2009

End Date: 00-00-2009

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

1. The present study has been undertaken to observe the effect of drying as a preservation technique on nutrient contents of beef.

Methodology:

Boneless beef from freshly slaughtered cattle were purchased from local market at 8.00 A.M. The meat sample was immediately transferred to the “Animal Science Laboratory”. Before starting the experiment, 18 plastic jars were thoroughly cleaned and dried to keep samples. All visible fat and connective tissues were trimmed off as far as possible with knife. The samples were prepared as block, flat (2 inches long, 1 inch wide and 3-6 milimeters thick) and mince. Half of the block and flat meat samples were cooked for 30 minutes in a saucepan and put into different plates. Rest of non-cooked block and flat meat samples were taken into different plates. The meat sample was grinded with the help of meat grinder. Half of the mince meat sample was cooked for 10 minutes in a saucepan. Cooking time was reduced to 10 minutes to avoid burning. This cooked mince meat sample was put into different plates. Rest of non-cooked mince meat sample was also taken into different plates. After preparing meat samples, curing agents (10 g salt, 125 mg potassium nitrate /100 g meat.) were added to them. After proper mixing of curing agent, the meat samples were kept in labeled jars. The jars were covered by very fine thin cloths and tied by thread. The duration of curing was 10 days. After 10 days of curing period all the samples were brought out from the jar and dried using several drying system such as oven drying, sun drying and rural cooker smoking. The meat sample was dried in sun shine for 6 days. The meat sample was hanged over traditional cooker used at rural level. It was taken 6 days for proper drying of the meat sample with rural cooker smoking. The temperature of oven was 50°C and meat sample was kept in the oven for 72 hours. The dried samples were packed in polyethylene bags and kept in plastic jar at the room temperature for further analysis. The observations were color, texture, smell and flavour over storage period. Proximate analysis such as DM, CP, EE, and ash were determined by the method of AOAC. All determination was done in triplicate. Data were analyzed statistically using the analysis of variance technique in a computer using MSTAT statistical computer package programme in accordance with the principle of completely randomized block design (CRBD). Duncan’s new multiple range test (DMRT) was done to compare variations between treatments where ANOVA showed significant differences. Standard Error of Mean values were calculated to identify differences among means.

Source of Information: J. Bangladesh Agril. Univ. 7(1): 63–68, 2009; ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The chemical composition of all the samples revealed that DM, CP, EE decreased and ash content increased with increasing storage time. Considering all the parameter studied it may be concluded that flat cooked smoked meat was better considering protein content.

Knowledge Management: Journal