Effect of different drying methods and packaging conditions on physicochemical and sensory attributes of phytoingredients treated pork cubes during storage

A study was conducted to investigate the effect of certain phytoingredients on the physico-chemical and sensory qualities of dry pork cubes dried by solar and oven drier. Oven-drying was done at 60°C while solar drying was done at 55–60°C. The results showed that during oven-drying and solar-drying the dry matter and protein contents of the dried samples decreased (p<0.05). Due to addition phytoingredients there are certain changes in the proximate composition of the dry products. TBARS values of the samples were affected due to antioxidant contents of the phytoingredients. The solar-dried samples had higher acceptability level than the oven-dried samples. The products were kept in aerobic and vaccum packaging method at room temperature and changes were observed during storage up to six months. The results were attributed to the various changes that occurred during the drying process. Solar-drying of meat samples could be adopted under the hot humid environment done under hygienic conditions.