Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Table 4

Results of physicochemical characteristics of raw meat (SD: standard deviations).

	Eland	Beef
	Mean ± SD	Mean ± SD	values
pH 24 hours after slaughter	5.50 ± 0.01	5.55 ± 0.01	0.001
Warner-Bratzler shear force (N)	68.84 ± 15.43	89.32 ± 19.68	0.155
Pigment concentration (mg·kg−1)	4339.36 ± 51.57	3482.41 ± 103.14	0.023
Weight loss during cooking (%)	27.23 ± 0.18	27.55 ± 0.42	0.461
Water holding capacity (%)	44.87 ± 2.17	52.13 ± 5.97	0.001
Water content (%)	75.05 ± 0.05	75.20 ± 0.11	0.121
Crude fat content (%)	0.84 ± 0.09	2.80 ± 0.53	0.021
Colour	38.88 ± 2.59	42.41 ± 1.64	0.031
a	9.13 ± 1.05	10.33 ± 0.74	0.067
b	6.86 ± 1.02	9.71 ± 0.49	0.001