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Pastoralism

Research, Policy and Practice

Table 1 Chemical composition of pre-dried beef chunks

From: Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

Size of chunks (mm)

Pre-drying time (min)

Moisture (%)

Lipids (%)

Protein (%)

Fibre (%)

Total ash (%)

Soluble carbohydrates (%)

Energy kcal/100 g

10

0

78.7 ± 6.5 b

1.9 ± 0.1 c

18.5 ± 3.5 a

0.1 ± 0.1 a

0.6 ± 0.1 a

0.1 ± 0.0 a

91.8 ± 7.9 a

10

60

77.6 ± 7.6 ab

1.3 ± 0.7 ab

19.9 ± 4.4 a

0.1 ± 0.1 a

1.0 ± 0.7 a

0.1 ± 0.1 a

91.4 ± 9.1 a

10

120

74.2 ± 9.8 a

1.2 ± 0.7 a

21.9 ± 3.9 a

0.2 ± 0.1 a

1.2 ± 0.2 a

1.3 ± 0.6 b

103.6 ± 8.8 a

15

0

78.7 ± 6.5 b

1.9 ± 0.2 c

18.5 ± 3.5 a

0.1 ± 0.1 a

0.6 ± 0.1 a

0.1 ± 0.1 a

91.8 ± 7.9 a

15

60

76.3 ± 6.0 ab

2.1 ± 0.4 d

19.5 ± 3.9 a

0.2 ± 0.1 a

1.0 ± 0.1 a

1.0 ± 0.3 b

101.0 ± 26.0 a

15

120

75.9 ± 5.8 ab

1.3 ± 1.0 ab

20.7 ± 4.2 a

0.1 ± 0.1 a

1.1 ± 0.5 a

1.0 ± 0.1 b

105.8 ± 8.8 a

20

0

78.7 ± 6.5 b

1.9 ± 0.2 c

18.5 ± 3.5 a

0.1 ± 0.1 a

0.6 ± 0.1 a

0.1 ± 0.1 a

91.8 ± 7.9 a

20

60

77.1 ± 8.5 ab

1.4 ± 0.5 b

20.3 ± 5.0 a

0.2 ± 0.1 a

1.0 ± 0.3 a

0.1 ± 0.1 a

93.9 ± 6.2 a

20

120

76.6 ± 8.5 ab

1.3 ± 0.4 ab

19.9 ± 4.3 a

0.2 ± 0.1 a

1.1 ± 0.1 a

1.0 ± 0.4 b

95.1 ± 13.3 a

  1. Mean ± standard deviation (N = 3 replicates). Means followed by the same letter are not significantly different from each other (P < 0.05)
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