La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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 PROCESS ET TECHNOLOGIES

 
 

Comparison of sausage formulations produced using Kilishi spices and ingredients

In Burkina Faso, butchers have many difficulties amongst which figure the high cost and unavailability on the local market of spices and ingredients for the fabrication of delicatessens. Most spices and ingredients that are used in the production of thin strips of seasoned dried meat (Kilishi) are available on the local market and are also used as seasoning for grilled meat that is highly appreciated by the population. Kilishi spices and ingredients could be used to produce delicatessens that respond to culinary and cultural habits of Burkinabe consumers at low cost. The current study is aimed at developing a technology for sausage production that incorporates Kilishi spices and ingredients. In the current study, six sausage formulations were produced. The microbiological, sensorial and physicochemical qualities of the sausages were evaluated. The results show that all six sausage formulations studied allowed products of good nutritional, microbiological and sensorial quality. Amongst the six formulations of sausages produced, the formulation 5 was the most appreciated by the sensorial analysis jury. The particularity of this formulation is that it contained all types of spices and ingredients usually used when producing Kilishi and the white beef stock used as a natural flavor enhancer was present in higher amounts than with the other formulations. However, the control formulation was also well appreciated by the jury but just after that of the formulation 5. It contained a large amount of spices and ingredients but also contained a flavor enhancer like monosodium glutamate (an industrial glutamate). The current study will contribute to the diversification of meat products in Burkina Faso.

Determinants of goat meat consumption in Algeria, the case of the Tizi-Ouzou region

Goat meat farming is widespread in the mountainous areas of Algeria. Even though it is conducted extensively, it is a significant source of red meat. The objective of this paper was to identify the factors that determine the consumption of goat meat. A survey was conducted on 620 people spread throughout the territory of the Tizi-Ouzou region which is mainly a rural area. The results show that goat meat is the red meat the least preferred among other meats. However, its followers are attracted by its dietary value and its low cholesterol level. Logistic modeling of the “Logit” type has made it possible to show that the consumption of goat meat is influenced by factors such as the following: Gender-Man; Ideas of the quality of goat meat; already having Tasted goat meat; Decision to buy meat / price and Availability of goat meat. However, the size of the household, area of residence, perception of goat meat and cheap meat are factors that do not seem to affect or not the consumption of goat meat.

Quality of rabbit carcasses produced under local Algerian production conditions.

The aim of this study was to assess the quality and adiposity of rabbit carcasses produced in the local conditions of Algerian production, in the Tizi-Ouzou area. Depending on the availability (deliveries by the breeders) of the rabbits to be slaughtered, four visits were made to the slaughterhouse at intervals of a few weeks, during which data were collected on eighty-one rabbits. Distribution of the data according to age (80 or 90 days) and feeds (three types) led to the constitution of three lots: “FeedA80d”, “FeedB90d” and “FeedC90d”. Male and female parity was well respected in the three lots. The energy concentration was at the same level in the three diets (13.8 MJ/Kg) and seemed to exceed widely the requirements for this type of rabbits. The rabbits with the highest live weights at slaughter recorded the best cold carcass weights. Under Algerian local production conditions, breeders produced rabbit carcasses with an acceptable or even good weight (1.3 kg) and average adiposity, in a fattening period of 7 to 8 weeks. Carcass yield was satisfactory, it varied between 58 and 59% for hot carcasses and between 57 and 58% for cold carcasses. About half of all carcasses were scored as 3, i.e. moderately fattened. When carcasses scored 2 and 3 are taken together, the rate reached 75% and the proportion of carcasses scored 4 and 5 taken together reached 25%.


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