ln this experiment meat slices were soaked in three different concentrations
5, 10. 15%) of sodium chloride (NaCl). each containing (lOOppm) sodium nitrite of
400ppm) ascorbic acid for 30 minutes at room temperature Meat slices were then
divided into two equal batches and subjected to sun-drying or freeze-drying process.
Sun-dried meat samples were grounded into powder. Both meat samples were kept in
plastic container for six months at room temperature. Untreated meat samples were
used as control. Meat samples were taken during processing and storage for
physicochemical analyses. (moisture content, crude protein. total lipids and NaCl).
The obtained results showed that as the concentrations of NaCl in meat samples
increased, the moisture percent removal increased too, followed by a gradual
decrease during sun-drying. then increased slightly during storage period in both
types of meat. Grinding process increased moisture content in meat samples. Salt
treatment resulted in a noticeable drop in fat and protein content, the decrease was
greater in sun—dried meat samples than that freeze-dried. Also fat. protein and salt
percent decreased slightly as the storage period prolonged. the decrease was also
higher in sun-dried meat.