EFFECTS OF DRYING METHODS ON DEHYDRATION, REHYDRATION AND PROXIMATE COMPOSITION OF BEEF, MUTTON AND CHEVON

Abstract

The study was aimed at investigating the effect of drying methods on dehydration, rehydration and proximate composition of meat. The experiment was laid down in a Complete Randomized design (CRD) involving two drying methods (Oven drying and sun drying) of types of meat serving as treatments (T1 and T2,), respectively. The treatments were replicated four times to give a total of twenty four (24) observations. Dehydration by Oven drying and Sun drying was done followed by rehydration of the samples at intervals. Results of dehydration indicated that SDM had 71% dehydration from its initial fresh weight. SDB had 78% moisture loss, SDC has 77% moisture loss. Similarly, ODM lost up to 78.8% of its moisture, ODB had 72.7% dehydration and ODC had 73.8% moisture loss. The highest moisture loss was found in SDB and ODM (78.9 and 78.8%) respectively, while the lowest dehydration was found in SDM (71.3%). Rehydration Results indicated that highest rehydration was found in ODM (61.73%) and the lowest was found in SDC (51.57%). Results for proximate composition of dehydrated and rehydrated samples indicated that drying methods have significantly affected (p<0.05) all proximate parameters measured. The study concluded that highest moisture loss was found in sun dried beef and oven dried mutton. The highest rehydration was found in oven dried mutton