A note on the influence of heat treatment, salting and smoking on the acceptability of camel meat products
1999
Zegeye, A.
The present study was conducted to assess the effect of selected processing operations on the acceptability of camel meat products in Dire Dawa, eastern Ethiopia. A total of eight camel meat products were prepared at two levels of salting, smoking, frying and cooking. They were evaluated by a sensory panel using a preference test. The results showed that the fully fried samples were not significantly different in preference to the smoked (2.5% salt, 3 h smoking) samples and were more acceptable than the partly fried samples. Nevertheless, the smoked (2.5% salt, 3 h smoking) samples were preferred over the others. The fully cooked and the salted (3% salt) products were also acceptable.
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