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Research, Policy and Practice

Table 2 Nutritional composition and peroxide values of pre-dried and deep-fried 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 (%)

Proteins (%)

Total ash (%)

Soluble carbohydrates (%)

Energy (kcal/100 g)

Peroxide value (mEq/kg)

10

0

15.7 ± 1.7 bc

15.4 ± 1.9 e

65.4 ± 5.2 de

3.9 ± 0.1 a

1.0 ± 0.4 a

404.2 ± 20.4 d

2.5 ± 0.1 c

10

60

14.9 ± 3.6 ab

14.0 ± 2.1 d

65.1 ± 6.4 de

3 0.8 ± 0.6 a

1.0 ± 0.2 a

394.9 ± 36.2 d

1.3 ± 0.7 b

10

120

14.2 ± 2.3 a

11.8 ± 1.2 b

63.7 ± 5.7 cd

3.8 ± 1.2 a

4.9 ± 1.5 d

380.8 ± 18.5 c

1.2 ± 0.2 b

15

0

17.1 ± 3.0 d

15.0 ± 2.1 e

64.0 ± 6.7 cde

3.9 ± 0.9 a

2.9 ± 1.1 c

375.7 ± 40.3 bc

1.3 ± 0.7 b

15

60

16.0 ± 2.4 c

10.8 ± 1.7 a

65.3 ± 6.0 e

3.9 ± 1.0 a

2.2 ± 0.3 bc

396.1 ± 15.1 d

0.8 ± 0.7 ab

15

120

14.1 ± 3.6 a

12.0 ± 1.5 b

66.5 ± 9.3 e

3.9 ± 1.4 a

0.4 ± 0.1 a

402.1 ± 29.6 d

0.5 ± 0.1 a

20

0

19.4 ± 5.5 e

12.6 ± 3.9 bc

52.1 ± 6.5 a

3.8 ± 2.0 a

2.0 ± 0.6 b

329.7 ± 22.9 a

3.7 ± 1.8 d

20

60

18.8 ± 3.7 e

13.1 ± 2.0 c

60.2 ± 4.2 b

3.8 ± 1.0 a

2.0 ± 0.8 b

367.9 ± 15.2 b

2.6 ± 0.5 c

20

120

14.6 ± 3.1 a

14.1 ± 2.0 d

62.7 ± 7.7 c

3.7 ± 0.4 a

0.5 ± 0.6 a

379.9 ± 43.8 c

3.4 ± 2.8 d

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