Effect of Different Preservation Methods on Physicochemical Quality of Beef

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = , with salt = and salt + spices = ); three types of cured (salt curing = , sugar curing = and brine curing = ) and three types of frozen beef (, and ) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in (11.1 %) and the lowest protein loss was found in (3.85%) in 180 d preservation and significant (p (7.62%) and the lowest fat loss was observed in (3.18%) and the differences were also significant (p showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p ) and spices drying () would be the useful technique of meat preservation in rural areas and freezing () would be used in large scale preservation at urban areas.