Optimizing the traditional processing of beef into Kilishi
| Autor: | Antoine Collignan, Souley Kalilou, Nadine Zakhia |
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| Rok vydání: | 1998 |
| Předmět: |
Viande séchée
Aptitude à la conservation Wheat flour engineering.material Q02 - Traitement et conservation des produits alimentaires Coating Produit transformé Food science Water content Technologie alimentaire Mathematics Manufacturing process Séchage Viande bovine engineering Technologie traditionnelle Dried meat Qualité Food Science |
| Zdroj: | Meat Science |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/s0309-1740(98)00012-6 |
| Popis: | Kilishi, a meat-based traditional product of Sahelian Africa, is a sun-dried, coated and grilled beef. The effect of moisture content of the dried meat before coating and sauce ingredients, on coating quality and product yield of kilishi were determined. Analysis of the losses after the coating and grilling stages highlighted the mechanisms that determine coating quality. To improve sauce adhesion to the dried meat, wheatflour was added to the traditional sauce (a mixture of groundnut paste, water, and spices). The amounts of water and wheat flour required to ensure that the sauce adhered to the meat well were also determined. This has optimized the kilishi processing to improve product yield. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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