Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork

Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

“…The load capacity of FAQ (14.9 ± 2 kg) is significantly (p < 0.05) higher than that of GA2C (9.7 ± 0.9 kg). These two values are 3-4 times higher than that obtained by Assogba et al (2020) for traditional barrel grill (3.8 ± 0.9 kg) and traditional clay grill with two chambers (4.8 ± 0.7 kg). The highest quantities of fresh pork processed per time (QFPPPUT) are obtained when FAQ is used either with charcoal or wood as fuel (Table 3).…”

“…This prototype of grill shown in Fig. 3, is designed and manufactured by the improvement of traditional clay grill with two chambers currently in use in Benin for grilled pork production and previously described by Assogba et al (2020). The wall of GA2C is like the same described for FAQ and FBM.…”

“…The technological performances (load capacity, duration and specific consumption of fuel) and the thermal parameters (temperature at different parts of equipment) of the three equipments were evaluated using the methods described by Assogba et al (2020Assogba et al ( , 2021b. The load capacity was determined using a 50 kg range scale.…”

“…sum of benzo[a]pyrene, chrysene, benzo [b]fluoranthene and benzo[a]anthracene) (290.9 µg/kg) exceeding the European Union limits by about 25-fold. Many other studies demonstrated that traditional processing conditions such as direct exposure of products to smoke, high temperature in combustion chamber and type of fuel mainly the wood could allow to the contamination of end-products by PAHs (Babić et al, 2017;Assogba et al, 2019;Assogba et al, 2020;Iko Afé et al, 2020d;Assogba et al, 2021b). Even if the risk associated with the consumption of certain products such as baby foods, meat, poultry and seafood is tolerable in Iran (Samiee et al, 2020;Moazzen et al, 2022;Khalili et al, 2023), this is not the case in Africa and particularly in Benin where the high levels of products contamination by PAHs might result in carcinogenic risks and public health issues (Iko Afé et al, 2020a).…”

Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes

“…Grilled pork samples Pork (carcass) was obtained from local breed pig, purchased from a private farm in Cotonou. Grilled pork samples were produced using the traditional processing method described by Assogba et al (2020). After removing the hair of slaughtered pork by skin grilling, the pork carcass was washed and gutted before being cut into quarters.…”