The Effect of Sun-Drying and Oven-Drying on the Nutritive Value of Meat Pieces in Hot Humid Environment

B.A. Ayanwale, O.B. Ocheme and O.O. Oloyede

A study was conducted to investigate the effect of sun-drying and oven-drying on the nutritive value of meat strips from chicken, beef and chevon. Oven-drying was done at 60°C for 72 hrs while sun drying was done at 33°C for 120 hrs to obtain a constant weight of the meat strips. The results showed that oven-drying and sun-drying increased (p<0.05) the dry matter and protein contents of the dried samples compared to the fresh samples while fat, carbohydrates and energy (Kcal/g) were significantly (p<0.05) higher in the fresh meat samples than the dried samples. The sun-dried samples had higher (p<0.05) functional properties, proteins, acceptability level, but lower fat than the oven-dried samples. The results were attributed to the various changes that occurred during the drying process. Sun-drying of meat samples could be adopted under the hot humid tropical environment provided it is done under hygienic conditions.