Drying

A Comparative Study of Fungal and Some Aflatoxin Contents of Freshly Fried and Stored <i>Sallah</i> Meat from Danbatta Local Government Area of Kano State, Nigeria

“…This observation is also in line with those made by [13] [48] [49] [50]. This result has, however, confirmed the presence of fungal organisms in the fried Sallah meats, though not in significant numbers as to cause health risks to the consumers within the short storage time.…”

“…The relative proportions of all these constituents give meat its particular structure, texture, flavour, colour and nutritive value. However, because of its unique biological and chemical nature, meat undergoes progressive deterioration from the time of slaughter until consumption [10] [11] [12] [13] [14].…”

El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

“…The decrease of water content in El Gueddid during this stage is nonsignificant ( P > 0.05), so there is a stability of the humidity in the product. In the initial phase of drying, the moisture content of the outer layers decreased, while the inner layers lost water in the later periods (Zukál and Incze, 2010). As reported by Toldrá (2002), the drying rate of some meat products like sausage or ham is affected by several factors.…”