title: A note on the influence of heat treatment, salting and smoking on the acceptability of camel meat products.
abstract: The present study was conducted to assess the effect of selected processing operations on the acceptability of camel meat products in Dire Dawa, eastern Ethiopia. A total of eight camel meat products were prepared at two levels of salting, smoking, frying and cooking. They were evaluated by a sensory panel using a preference test. The results showed that the fully fried samples were not significantly different in preference to the smoked (2.5% salt, 3 h smoking) samples and were more acceptable than the partly fried samples. Nevertheless, the smoked (2.5% salt, 3 h smoking) samples were preferred over the others. The fully cooked and the salted (3% salt) products were also acceptable.
authors: Alemaya University of Agriculture, Department of Agricultural Engineering, Agricultural and Food Processing Section,PO Box 138, Dire Dawa, Ethiopia.
authors: A
authors: A
authors: Zegeye