Among the many preservation methods, dehydration or
drying is probably one of the earliest and most effective
method developed (Hotchkiss and Potter, 1995). FAO
(2001) reported that in the absence of a cold chain, meat
drying remains the most practical way of preserving and
storing meat in developing countries with warm climate.
It however, stated that the open air sun-drying process
which involves exposing pieces of meat to air and
sunlight unprotected has a lot of disadvantages over
oven-drying, as such meat pieces can be exposed to
dust, rain, insects which contribute to general
acceptability of the meat or non-acceptability of meat.