Evaluation de la qualité technologique et organoleptique de la viande de bovins de races Borgou, Lagunaire et Zébu Peulh, élevés sur des pâturages naturels

Salifou, C. F. A.; Dahouda, M.; Boko, KC; Kassa, S. K.; Houaga, Isidore; Farougou, Souaïbou; Mensah, GA; Salifou, Sahidou; Toléba, SS; Clinquart, Antoine; Youssao, A. K. I.

doi:10.4314/jab.v63i1.87248

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…The higher pH of the CDS was probably due to the coating ingredients used (Table 6). The pH values recorded in this study are similar to that obtained by Salifou et al (2013). Boubacar, Harouna, et al (2019) also observed similar pH values on market kilichi from Niger.…”

Section: Influence Of the Unit Operations On The Physicochemical Quality Of Kilichisupporting

confidence: 91%

Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Seydou

Douny

Mahillon

et al. 2021

J. Food Process. Preserv.

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Kilichi, originated from Hausa people, is the most popular value-added meat product manufactured in Sahelian countries, which provides cash income to most producers . It is a ready-to-eat product consumed in both rural and urban areas, mainly as a snack (Isah & Okubanjo, 2012;Kalilou, 1997;Mgbemere et al., 2011;Olusola et al., 2012). Two main categories of kilichi are manufactured in Niger: coated kilichi (kilichi ja) and uncoated kilichi (rumuzu). Kilichi ja is produced by trimming boneless meat, cutting into pieces of parallelepiped shape before slicing into flat thin straps. The straps are pre-dried in the sun, followed by marinating in a sauce made of complex blend of spices and colorant, before a second sun drying and briefly grilling at wood fire. The process of rumuzu production is similar to that of kilichi ja, except the slight seasoning of the pre-dried straps before grilling and the second sun drying step.

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Section: Influence Of the Unit Operations On The Physicochemical Quality Of Kilichisupporting

confidence: 91%

Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Seydou

Douny

Mahillon

et al. 2021

J. Food Process. Preserv.

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show abstract

“…The analysis of the nutritional composition of beef showed that it has an acceptable composition because the dry matter, ash, total protein and total fat contents are within the recommended range for beef [34] [35]. Indeed, the chemical composition of beef is variable [36] [37] [38].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Quality of Meat from Cattle Breed in Livestock Production Area of Cameroon

Ngom¹,

Ndzana²,

Bohounbele³

et al. 2022

OJAS

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Hazard assessment of Staphylococcus with positive coagulase in meat produced and distributed in the Northern regions of Cameroon

et al. 2019

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Aim: Staphylococcus with positive coagulase (SPC) is a major problem for beef consumers in the northern part of Cameroon. For this purpose, the SPC concentrations in beef produced and supplied in the northern regions were determined, as well as the resistance profile of these bacteria to antibiotics. Materials and Methods: A total of 125 samples were obtained by the wet and dry swabbing method in traditional slaughterhouses and butcheries to evaluate the SPC concentration in meat, and then, 102 SPC isolations were collected to determine the antibiotic resistance profile. Results: The distribution of concentration of the SPC indicated no significant differences of bacterial evidence in almost all the slaughterhouses except the one in Manwi (with 2.66 log CFU/cm2) and the density in SPC is higher than that one in Guider (1.99 log CFU/cm2). The assessment of density in SPC among the selected slaughterhouse highlighted a superiority of the SPC concentrations in the Ngaoundere butcheries (3.83 log CFU/cm2) in comparison with those of other towns. At the level of the slaughterhouses, a higher proportion of resistance to Penicillin G was recorded than Gentamicin. Some butcheries recorded that all SPC reacted to Kanamycin, whereas they were more resistant to Penicillin G. Conclusion: These results reveal that the SPC found in meat poses a threat to meat consumers in the northern part of Cameroon.

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Evaluation de la qualité technologique et organoleptique de la viande de bovins de races Borgou, Lagunaire et Zébu Peulh, élevés sur des pâturages naturels

Cited by 4 publications

References 13 publications

Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Nutritional Quality of Meat from Cattle Breed in Livestock Production Area of Cameroon

Hazard assessment of Staphylococcus with positive coagulase in meat produced and distributed in the Northern regions of Cameroon

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