Abstract
Simple potential meat-preservation methods that can be applied at either the household or the small-community level in rural areas were evaluated. Samples of beef treated with various bacteriostatic agents— brine, honey, glycerol, vinegar, hydrochloric acid, and ethanol—were dried for three days, either directly in the sun or in a solar drier box, and packaged and stored at ambient temperature for four weeks. The treated samples were compared with samples dried without other treatments and with frozen meat. The samples were evaluated for gas formation in the packages, odour, moisture, and discoloration. The water-activity level was measured, as were the extract release volume, the percentage of rehydration, and the pH, and microbial counts were determined. An organoleptic evaluation was carried out by nine panellists. The meat was preserved equally well by either direct sun drying or drying in a solar drier, provided it was protected from microbial and biochemical deterioration with bacteriostatic chemicals. Brine, glycerol, and vinegar gave equally effective protection. The dried meat tended to lose flavour compared with the frozen reference samples.