%0 Journal Article
%T The Effect of Sun-Drying and Oven-Drying on the Nutritive Value of Meat Pieces in Hot Humid Environment
%A B. A. Ayanwale
%A O. B. Ocheme
%A O. O. Oloyede
%J Pakistan Journal of Nutrition
%D 2007
%I 
%X A study was conducted to investigate the effect of sun-drying and oven-drying on the nutritive value of meat strips from chicken, beef and chevon. Oven-drying was done at 60ˇăC for 72 hrs while sun drying was done at 33ˇăC for 120 hrs to obtain a constant weight of the meat strips. The results showed that oven-drying and sun-drying increased (p<0.05) the dry matter and protein contents of the dried samples compared to the fresh samples while fat, carbohydrates and energy (Kcal/g) were significantly (p<0.05) higher in the fresh meat samples than the dried samples. The sun-dried samples had higher (p<0.05) functional properties, proteins, acceptability level, but lower fat than the oven-dried samples. 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 provided it is done under hygienic conditions.
%K Sun-drying
%K oven-drying
%K nutritive value
%K meat
%K hot humid environment
%U http://docsdrive.com/pdfs/ansinet/pjn/2007/370-374.pdf