Researches on the quality factors of dried meat
This study was undertakan for eletermining the hygienic and organoleptic qualities of our traditional meat product called "dried meat".As a material sheep meat was used.For comparison the meat sarnples were dried under the sun and in drying chamber for the ORG FERMENTED CACAO NIBS periods of 5, B and 10 days.Dried sarmples were stored in refrigerat