The Effect of Dry Salting Process on the Chemical Composition and Some Physical Properties of Goat Meat
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Boiling, Dry Salting, Goat Meat, Longissimus Doris
Abstract
His study was conducted with the aim of the research was to study the effect of dry salting and wet salting on the chemical composition, nutritional value, and physical properties of mountain goat meat available in the local market of Aleppo, where the study was conducted on the long dorsal muscle, which is found from the results obtained. It has a significant increase in the percentage of moisture in the control sample, at a significant level, at the level of significance P <0.05 compared to salted samples, as it turns out that the salting process resulted in a decrease in the total protein percentage due to the exit of a portion of the simple nitrogenous substances during the salting process. It was found through the study that salting It leads to a significant decrease in the percentage of loss during the boiling process, as it was noted that salting increases the ability of meat to bind to water and that this increase was significant compared to the witness, because the salting process increases the ability of proteins to bind water, and it was found that salting improves the strength of the meat and increases Its hardness and tenacity compared to the witness, it was also noted that salting improves the sensory qualities of meat and makes it more acceptable to the consumer compared to unsalted meat.
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References
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