Table 1. Formulation of semi-dried goat meat jerky.
| Item | NC1) | PC | T1 | T2 |
|---|---|---|---|---|
| Meat (100%) | 800 | 800 | 800 | 800 |
| Salt (1.2%) | 9.5 | 9.6 | 9.6 | 9.6 |
| Water (10%) | 80 | 80 | 80 | 80 |
| Sugar (2.5%) | 20 | 20 | 20 | 20 |
| Pickling salt (0.06%) | 0.48 | - | - | - |
| Swiss chard powder (0.2%) | - | 1.6 | 1.6 | 1.6 |
| Starter culture (0.05%) | - | 0.4 | 0.4 | 0.4 |
| Ascorbic acid (0.05%) | 0.4 | 0.4 | 0.4 | 0.4 |
| Glycerol (3%) | 24 | 24 | 24 | 24 |
| Ginger (0.4%) | 3.2 | 3.2 | 3.2 | 3.2 |
| Black pepper (0.3%) | 2.4 | 2.4 | 2.4 | 2.4 |
| Garlic (0.2%) | 1.6 | 1.6 | 1.6 | 1.6 |
| Onion (0.2%) | 1.6 | 1.6 | 1.6 | 1.6 |
| Pineapple (0.5%) | - | - | 4 | 4 |
| Tomato (0.25%) | - | - | - | 2 |
1)
Treatments: NC, synthetic nitrite without tenderizers; PC, natural nitrate without tenderizers; T1, natural nitrate with pineapple powder; T2, natural nitrate with pineapple and tomato powder.