Open AccessSTUDIES ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF DEHYDRATED FORMED BEEF
Author(s) -
SO Kembi,
AJ Olorunkoya
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v18i.1920
Subject(s) - organoleptic , food science , sodium , tenderness , chemistry , flavour , moisture , yield (engineering) , materials science , organic chemistry , metallurgy
Product yield, chemical properties, rehydratability and organoleptic characteristics were studied in dehydrated blends of raw beef muscle and connective tissue minces untreated or pre-treated with either 1.0% sodium chloride (NaCl), 0.3% sodium tripolyphosphate (STPP) or a combination of 0.7% NaCl plus 0.3% STPP. Sodium Chloride and tripolyphosphate either individually or combined significantly (P 0.05). The combination of NaCl and STPP was found in most cases to impart the greatest effect on parameters measured. Based on the result, it was concluded that the products would be suitable for local systems of meat usage without fear of possible disintegration.