Physico-chemical and microbial quality of indigenous Indonesian spicy dried meat

Abstract

Traditional spicy dried meat of Indonesia, known as dendeng, is an eastern indigenous meat-processing product using meat as a raw material and incorporating coconut sugar, cooking salt and spices. The aspects of stability of this product (physico-chemical and microbial quality) have been discussed and dendeng, as other similar dried meat products in different countries, had the potency to be developed using new technology in order to improve its' quality, stability and organoleptic acceptability and to produce a more stable product.

Keywords::

• Spicy dried meat
• physico-chemical quality
• microbial quality
• meat processing
• dendeng

Declaration of interest: The author report no conflicts of interest. The author alone is responsible for the content and writing of the paper.