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Effect of Sun Drying on the Composition and Shelf Life of Goat Meat (capra Aegagrus Hircus)

M.N. Islam
Graduate Student of B.Sc. in Food and Process Engineering, HSTU, Bangladesh

D.C. Roy
Department of Food Engineering and Technology, HSTU, Bangladesh

M.R. Amin
Department of Agricultural and Industrial Engineering, HSTU, Bangladesh

M.A. Alam
Department of Statistics, HSTU, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted in the laboratory of the Department of Food Engineering and Technology and in the roof of Academic building - 2 of Hajee Mohammad Danesh Science and Technology University, Dinajpur during the period from August, 2009 to February, 2010 to evaluate the effect of sun drying on the composition and shelf life of goat meat. Goat meat was dried into three different thicknesses as 0.5 cm (S₁), 0.75 cm (S₂), and 1.0 cm (S₃) for five weeks and compositional analysis were done at an interval of one week. Then the dried meats were packaged in polyethylene pack and examined quality and shelf life. The experiment was laid out in the Completely Randomized Design (CRD). Sun drying was done at average 320C temperature and at average of 85 % relative humidity. The results showed that sun drying increased (p < 0.05) the dry matter and protein contents of the dried samples compared to the fresh samples, also fat, carbohydrates and minerals were significantly (p < 0.05) higher in dried sample. 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 providing under hygienic condition.

Keywords: Meat, Sun-drying, Mmoisture, Nutritive value, Meat quality, Shelf life

Location: The laboratory of the Department of Food Engineering and Technology and in the roof of Academic building - 2 of Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date: 00-08-2009

End Date: 00-02-2010

Program Area: Postharvest and Agro-processing

Commodity: Meat, Meat

Objectives:

1. To evaluate the effects of sun drying on nutrition and sensory quality with different thickness for better adoption by the people in these areas. Goat meat was chosen for religious point of view.

Methodology:

Experimental site - The study was conducted in the laboratory of the Department of Food Engineering and Technology and in the roof of Academic building - 2 of Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh, during August 2009 to February 2010. Materials - The goat meat was collected from the local market. The equipments for drying and chemical analysis were taken from laboratories. Chemical Analysis - The raw and dried meat samples were analyzed for their moisture, ash, protein and fat. All the determinations were done in triplicate and the results were expressed as mean value. Sensory Evaluation - Sensory quality is of great importance to both the processor and consumer to the processor, since it attracts consumers; to the consumer, since it satisfies his aesthetic and gustatory sense. Sensory quality is combination of different senses of perception coming into play in choosing and eating a food. The consumer’s acceptability of dried chevon (goat meat) was evaluated by a Panel Test. The Hedonic rating test was used to determine this acceptability. Hedonic rating relates to pleasurable or unpleasurable experiences. The hedonic rating test is used to measure the consumer acceptability of food products. The panelists were untrained and selected randomly from the teachers and students of the faculty of Agro- Industrial and Food Process Engineering, of Hajee Mohammad Danesh Science and Technology University, Dinajpur. Three samples were served to the panelists at one session and were asked to assign appropriate score for appearance, color, aroma, texture, taste and overall acceptability of dried chevon. The scale was arranged such that: 9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4= Dislike slightly, 3 = Dislike moderately, 2= Dislike very much, 1 = Dislike extremely. Storage studies - The dried chevon were packed by polyethylene film and stored at room temperature. The different parameters of assessing the deterioration of the products were observed at a regular interval of one month up to two months and at an interval of two months for the next four months. The color, aroma, texture and visual fungal growth etc. were observed up to the whole storage period. Statistical analysis - The recorded and calculated data were statistically analyzed using a MSTAT-C Statistical Computer Package Programme in accordance with the principles of Completely Randomized Design (Gomez and Gomez, 1984), Duncun’s Multiple Range Test (DMRT) was performed to compare variations among treatments.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 4, Issue: 2, Page: 114-123, July - August, 2010

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results showed that sun drying increased (p<0.05) the dry matter and protein contents of the dried samples compared to the fresh samples, also fat, carbohydrates and minerals were significantly (p < 0.05) higher in dried sample. 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 providing under hygienic condition.

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