Effect of processing and preservation method on the organoleptic and shelf life of meat products

Abstract

Two meat products (Beef and Mutton) were subjected to four processing methods-frying, boiling, roasting and oven-drying to investigate the effects of processing and preservation methods on the organoleptic and shelf-life of meat products. The results obtained revealed fried Mutton to have the highest rating scores (better taste) of 91% while boiled beef had the lowest rating of 42%. Preserving the meat at room temperature (25°C average) had a significant (P<0.01) effect on the taste and microbial load of the meat products. Processing methods however, had no significant effect on the microbial count of product. Boiled meat (at 100°C for 30 minutes) had the shortest shelf, while fried meat (at 180°C for 10 minutes) stored at refrigerated temperature (4°C) had the highest shelf life of 14 days. Oven-dried meat (200°C for 24 hours) and roasted meat (on open hot coal for 12 hours) had shelf life of 7 days each at 4°C. Lower shelf-life was recorded for meat stored at 25°C all the processing methods.

Keywords: Meat products, processing, preservation, qualities