Studies on the drying of carabeef of chemical methods.
1992
Ibarra P.I. | Jamias R.B. | Perez S.R. | Obsioma V.P. | Arganoza F.C.
Several chemical agents were evaluated and screened to their ability to dry carabeef to 12% or below were sodium chloride (brine and dry rub), NaCl-Silica gel, 95% ethyl alcohol and lambanog. Proximate analyses of the meat dried with the chemicals was similar with the sundried samples. The NaCl-silica gel and NaCl (brine and dry rub) dried meat had high salt content. Sensory analyses of dried, rehydrated and cooked samples were done. Lambanog and 95% ethyl alcohol dried samples were comparable in color, off-odor and general acceptability as the sundried samples. In their rehydrated forms the chemically-dried meat was similar to fresh meat in terms of color and general acceptability, odor and off-odor. Flavor, texture and general acceptability scores of the cooked untreated meat were significantly higher than the chemically-dried cooked samples. Color and off-flavor scores for all samples were similar.
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