Cristy M. Bueno | Perlito I. Ibarra
Discipline: Animal Science
Carabeef and carabao slaughter by-products such as heart, lung and tripe were utilized in the production of meat powders taking into consideration the acceptability and shelf life of the product. Two methods were used prior to drying and powdering: blanching and curing.
The processing yield of precooked (blanched) and uncooked cured lean, heart, lung and uncooked tripe powders were similar But the re-hydration yield of blanched lean and heart powders were significantly lower than that of the uncooked cured lean and heart However, for the blanched lung and cured lung as well as the blanched tripe and uncooked tripe powders, the re-hydration yields were not significantly different (P>0.05) from each other. The proximate composition of blanched and cured lean and heart powders were the same except for the ash content Moisture and ash contents of blanched and cured lung powders were similar while fat and protein were different from each other. Proximate composition of blanched and uncured tripe powders did not differ much. The residual nitrite contents of cured lean, heart and lung powders were all beyond the maximum limit of 200 ppm. The color of blanched lean, heart, lung and tripe powders was darker than the uncooked-cured lean, heart and lung as well as the uncooked-uncured tripe samples. The general acceptability of blanched and cured samples was similar except for the tripe powders where blanched tripe was more acceptable than the uncooked tripe powder. Results of the microbial analysis and sensory evaluation of blanched samples showed that the powders can be stored at room temperature for 60 days except for lung powder which can be stored for 15 days only.
ISSN 2619-7731 (Online)
ISSN 2094-8271 (Print)
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