Dried beef: a preliminary study of consumer acceptance

This thesis present the physicochemical of the sliced dried beef and minced dried beef and also the responds of the consumers toward the dried beef product. The percentage of the water lost, pH value, the moisture, hardness and chewiness of dried beef of sliced and minced dried beef was measured in this study. The moisture, hardness and chewiness of sliced dried beef and minced
dried beef had no significant different. While the pH of the both dried beef had pass the minimum value for the low-acid food. The University Malaysia Kelantan Campus Jeli community had positive result toward the acceptance of the dried
beef.