Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky.

Autor: Adeyemi KD; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria. Electronic address: adeyemi.kd@unilorin.edu.ng., Sulaimon RO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria; Department of Animal Science, Faculty of Agriculture, University of Abuja, Abuja, Nigeria., Ishola H; Department of Animal Production, Faculty of Agriculture, Kwara State University, Malete, Nigeria., Shittu RM; Department of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, Nigeria., Olaniran FJ; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Jimoh JO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Akinola HO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Rasheed AO; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Yusuf Y; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Oluwasola A; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria., Olabisi BM; Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.

Publikováno v: Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109653. Date of Electronic Publication: 2024 Sep 11.