TABLE 4.

Comparison of proximate composition of different drying techniques for dried meat products.

Parameters (%)	Freeze-dried	Sun-dried	Oven-dried	Air- dried
Dried lamb
Moisture	4.41	n.a.	n. a.	5.03
Ash	11.67	1.55	1.39	7.46
Fat	3.54	15.06	15.97	4.39
Protein	n. a.	82.34	80.85	n. a.
Carbohydrates	n. a.	1.06	2.30	n. a.
Dried beef
Moisture	1.15	5.99	11.6	n.a.
Ash	3.90	5.71	5.2	n.a.
Fat	23.90	24.28	11.4	18.2
Protein	62.82	61.95	49.8	59.3
Carbohydrates	n.a.	n.a.	18.9	n.a.

n.a., not available. The information was adapted from Zdanowska-Sasiadek et al. (2), Mishra et al. (21), Mgbemere et al. (79), Chukwu and Imodiboh (80) and Lee and Kim (2, 21, 79–81).