O. S. Akinola, E. O. Akinsanya, R. T. Giwa, K. A. Sanwo


The aim of this study was to investigate the effect of strip thickness on drying time and sensory properties of beef and pork. Study was arranged in a 2x3 factorial, in completely randomized design. From the two types of meats, strips of lean pork and beef of 1cm, 2 cm and 3 cm were made. Meat drying occurred at 70oC to 0.1 g weight difference observed in 2 hours interval. Rehydration of dried meat strips was done in water at room temperature for 7 hours using a solid to liquid ratio of 1:30. Sensory parameters for the dried and rehydrated meat strips were obtained through the use of 10 untrained panelists, using a 9-point hedonic scale. All data were analyzed using a general linear model analysis of variance with significant means (p<0.05) separated using Tukey pairwise comparisons as contained in Minitab 2017 analytic software.

Beef dried faster (22.67 hours) than pork (27.33) and the drying time increased (16.00, 25.00 and 34.00 hours respectively) as the strip thickness increased (1cm, 2cm and 3cm respectively). Dried beef had a darker color than dried pork and the color and; the state of rehydrated strips improved as strip thickness increased. The result indicated that as drying time increased with increase in strip thickness, the color also became darker and that leaching of solutes occurred during rehydration of dried meats.


Beef, Pork, Strip thickness, Drying time, Rehydration, Organoleptic quality

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