SENSORY EVALUATION OF DRIED BEEF STRIPS TREATED WITH ACETIC ACID OR BRINE AND MONOSODIUM GLUTAMATE

Loss of characteristic meat flavor in dried beef, because of biochemical degradation of flavor-enhancing nucleotides, raises concern over the taste of meat products made in the home. Preservation effects on beef taste, using acetic acid and brine followed by dehydration were studied. Monosodium glutamate was added to the dried strips prior to cooking. The beefsteaks were subjected to three treatments: acetic acid, brine, while the control was untreated fresh beef. The samples were cut into strips then dried in a solar drier and an oven. Sensory attributes were evaluated for tenderness, juiciness, color, flavor and overall acceptability by an untrained sensory panel. Acetic acid, brine and control treatments were significantly different ( P <  0.05) from fresh beef in tenderness, juiciness and color. Cooked beef flavor comparisons indicated that brine was better ( P <  0.05) than acetic acid. Addition of monosodium glutamate to dried products significantly ( P <  0.05) improved cooked beef flavor and acceptability.

PRACTICAL APPLICATIONS

This is a low-cost method of meat preservation, and it is an appropriate technology that can be adopted in the arid and semi-arid areas of developing countries, because of its economic and nutritional implication. In these areas, meat production from small and large animals is the cornerstone of economic development and proper nutrition. These areas lack both refrigeration (the conventional method of meat preservation) and appropriate and affordable meat preservation technologies, making it impossible for the communities to utilize and market meat from their livestock profitably without sustaining high losses because of spoilage.