@article{(Open Science Index):https://publications.waset.org/pdf/9998811,
	  title     = {Dried Venison Quality Parameters Changes during Storage},
	  author    = {Laima Silina and  Ilze Gramatina and  Liga Skudra and  Tatjana Rakcejeva},
	  country	= {},
	  institution	= {},
	  abstract     = {The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p<0.05) increased. No significant differences in the
content of protein, fat and moisture were detected when analyzing
dried meat samples during storage and comparing them with the
chemical parameters of just dried meat.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {8},
	  number    = {7},
	  year      = {2014},
	  pages     = {678 - 681},
	  ee        = {https://publications.waset.org/pdf/9998811},
	  url   	= {https://publications.waset.org/vol/91},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 91, 2014},
	}