Various factors affecting to the dried goat meat production

International Journal of Applied Engineering Research - Q3

Nguyen Phuoc Minh -Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam

Abstract:

Goat meat represents an important part of food consumption. Better use of these meat sources is a major challenge in developing added-value goat meat products. With the purpose of diversification of goat meat, we investigated several factors affecting to goat meat drying. Filet muscle was selected for this research. We focused on examing steaming & drying time, steaming & drying temperature, additives. Our results showed that the optimal parameters for the dried goat meat production were as follow: steaming in 15 minutes at 100oC; sugar 30%, salt 2%; drying in 250 minutes at 650C. We successfully defined several factors affecting to the dried goat meat production. The objective of the present work was to study a strategy which gives value-added to meat from goat muscle.

Keywords: Goat meat, steaming, drying, additive, production

Source: https://www.ripublication.com/ijaer17/ijaerv12n24_193.pdf