title: Preparation and storage stability of dried salted mutton.
abstract: Minced (8 or 18 mm plate) mutton with salt (25%) and sorbate (0·4%) was pressed into cakes about 11 cm in diameter and 3 cm high. The cakes were partially dried in an air oven at 40°C for 48 h to a water activity of about 0·75. The cakes were packed, either in vacuo or in air, and stored at 30 or 2°C for up to 60 days. Objective assessment of quality showed that these dried salted meats can be kept for up to 60 days at 30°C with little loss of textural or nutritional quality although some fading, due to haemoprotein breakdown, occurs. Packaging in vacuum, however, minimises this loss of colour and would be recommended for centralised manufacture prior to distribution in developing, tropical countries.
authors: Department of Applied Biochemistry & Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough LE12 5RD, UK.
authors: J F
authors: JF
authors: Zapata
authors: D A
authors: DA
authors: Ledward
authors: R A
authors: RA
authors: Lawrie