Effect of Age and Different Drying Methods on Chemical Composition and Bacterial Load of Sliced Beef
Author : Hassan H.E., Babiker A.O.A., Elhesain M.o.H, Widatalla M.M., Abdelmageed M.E.I, Elhashmi Y.H. and Hussien B.E.
Abstract :
Three treatments of beef meat X (small age of animal 2-3 years), Y medium age of animal 3-4 years) and Z big age of animal 4-5 years), were sliced (Sharmoot) and dried. Three methods of meat drying were used with slices meat. Treatment D Sun dried slices meat (Sharmoot) (SDSM), Treatment E Fan dried slices meat (Sharmoot) ((FDSM) and Treatment F Room temperature slices meat (Sharmoot) (RTSM). Chemical analysis, microbial load and bacterial isolation for all samples of dried meat were assessed for each treatment. The data of the experiments was statistically analyzed by using statistical package for Social Studies (SPSS version 17.0). A Factorial Completely Randomized Design (CRD will be used. One way analysis of variance (ANOVA) was used for means separation between means and Duncan Multiple Range Tests (DMRT) was used to detect difference between means. The results show that, there is a highly significant differences (P<0.01) among the treatments for protein content, moisture content, fat and ash for all the three treatments D, E and F. Also the study showed highly significant differences (P<0.01) among the treatments for bacterial total account cfu/g. for E.coli spp and Staphylococci spp for Salmonella spp In group X (2-3 years of age) and group Y (3-4 years of age) treatment D, E and F recorded no Salmonella spp (nil). In group Z (4-5 years of age) treatment E and treatment F had scored (+) values of Salmonella spp while treatment D had scored no Salmonella spp (nil).
Keywords :
Sun dries, fan drying, room temperature drying, slices meat, chemical composition, microbial load.
