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

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.