Quality of dried meats from different livestock species
DOI:
https://doi.org/10.5564/mjas.v15i2.537Keywords:
dried meat, lipid oxidation, consumer choiceAbstract
Questions were asked about preference for eating dried meats produced from raw meats of cattle, sheep, goat and camel. Evaluation of consumption liking by colour, flavor, overall desirability and percentage of consumer choice was carried out from 145 panelists who live in Ulaanbaatar. In results, low score in colour, flavor and overall desirability was shown in order for dried meats from cattle, goat, sheep and camel. According this result, consumer choice was high (90%) in dried meat from cattle, while theconcentrate (50%) was low in dried meat from camel and sheep. Dried meat from cattle and goat had the lowest TBARS value, followed by mutton and camel meat in that order. In conclusion, dried meat from cattle had the highest scores for the three characteristics and low value in lipid oxidation products.
Mongolian Journal of Agricultural Sciences Vol.15(2) 2015; 3-9
Downloads
1873
Downloads
Published
How to Cite
Issue
Section
License
Copyright on any research article in the Mongolian Journal of Agricultural Sciences is retained by the author(s).
The authors grant the Mongolian Journal of Agricultural Sciences a license to publish the article and identify itself as the original publisher.
Articles in the Mongolian Journal of Agricultural Sciences are Open Access articles published under a Creative Commons Attribution 4.0 International License CC BY.
This license permits use, distribution and reproduction in any medium, provided the original work is properly cited.