Journal of the Science of Food and Agriculture · 1990 · 40 citations · 4 references
AgricultureFood ScienceNutritional SciencesFood ChemistryFood ProcessingMeat ScienceFood DryingMeat CompositionMeat ProcessingMeat Product FormulationMeat ProductionMeat QualityDrying Of MeatIngredient FormulationIngredient ProcessingLipid StabilityMeat Quality EvaluationMoisture ContentProcessing Effects On Product QualityProcessing Of Fresh Meat
Abstract Kilishi is a sun‐dried traditional African meat product whose origin is lost in antiquity, but there is a dearth of scientific information regarding its physical, chemical and nutritional attributes and method of processing. This paper reports results of preliminary work carried out to study ingredient formulation, drying characteristics, chemical composition, taste‐panel evaluation and lipid stability at room temperature for 60 weeks. Results of two 4‐kg batches of kilishi formulated using beef showed that fresh slices (0.17 ± 0.05 cm thick) gave a final product (0.31 ± 0.05 cm thick) consisting of 46.3% beef and 53.4% non‐meat ingredients. Proximate chemical composition in the finished product (g kg −1 ) was 75 ± 3.2 moisture, 502 ± 19 protein, 178 ± 2.5 fat and 96 ± 1.1 ash. The production process involved two drying stages. In the first, with the product before infusion, the critical moisture content was 1.75 kg H 2 O kg −1 solid, and in the second, after infusion, the moisture content before drying was below the critical moisture content of the fresh meat. The formulated product was organoleptically superior to a commercial sample and was remarkably stable given an initial 2‐thiobarbituric acid test number of 1.53 and of 2.01 after 60 weeks of storage.
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