INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY
Keywords:
Kilishi, Meat, Quality, Beef, Chicken, Chevon, Mutton
Abstract
Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.
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methods on quality attributes of dried meat product (Kilishi). J. fd. Res., 2:2013. 80-
86.DOI:10.5539/jfr.v2n1p80
Arihara, K. (2006). Strategies for designing novel functional meat products. Meat Science. 74(1):219-
229.DOI: 10.1016/j.meatsci.2006.04.028
Ayodele, T. A., Jude, P. O., Aisha, O. M. and Peter, F. A. (2019). acteriological qualities and
antibiogram studies of bacteria from "suya" and smoked fish (Clarias gariepinus) in Dutsin-Ma, Katsina State, Nigeria. Pan Africa Medical Journal. 33:219. DOI:10.11604/pamj.2019.33.219.17729.
Cobos, A. and Diaz, O. (2014). Chemical composition of meat and meat products. In: Cheung, P.
(eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. http://doi.org/10.1007/978-
3-642-41609-5_6–1
Edema M.O., Osho A.T and Diala C.l. (2009). Evaluation of microbial hazard Association with the
processing of suya (a grilled meat product). Scientific Research and Essays, 3(12): 621-
626.DOI:org/10.24018/ejers.22.5.4.1864
Fellows, P. (2017). Dehydration. In: Fellows, P. (eds) Woodhead Publishing Series in Food Science,
Technology and Nutrition, (Fourth Edition). Woodhead Publishing. Pp. 661–
716.https://doi.org/10.1016/B978-0-08-100522-4.00014-6
Fonkem, D. N., Tanya, V.N and Ebangi, A. l. (2010). Effect of Season on the microbiological quality
of kilishi, 28: 10-15. https://doi.org/10.1016/S0309-1740(02)00110-9
Gao, X., Zhang, Z. H., Tang, Z. H., Tashiro, Y. and Ogawa, H. (2003). The relationship between
rheological properties and structural changes of chilled abalone meat. Journal of Ocean
University of China 2: 171–176. https://doi. org/10.1007/s11802-003-0047-7
Hidayat, B.T., Wea, A., and Andriati, N. (2017). Physicochemical, sensory attributes and protein
profile by SDS-PAGE of beef sausage substituted with textured vegetable protein. Food
Research, 2 (1): 20–31, https://doi.org/10.26656fr.2017.2(1).106
Hui, Y. H. (Ed.) (2012). Handbook of Meat and Meat Processing. Florida, USA: CRC Press, pp. 979.
ISBN 978-1-4398-3684-2.
Iheagwara, M. C. 1 and Okonkwo T. M. (2016). Effect Of Processing Techniques On The
Microbiological Quality of Kilishi – A Traditional Nigeria Dried Beef Product. J. Meat Sci.
Technn., 4:11-17. https://doi.org/10.18485/meattech.2021.62.1.2
Inusa, S. K. and Said, I.S. (2017). Evaluation of the chemical and microbiological properties of kilishi
sold in Kano metropolis. J. Dryland Agric., 3:59-69.
https://doi.org/10.1016/j.jfoodeng.2009.08.031
Isah O. A. and Okunbanjo, A. O. (2012). Effect of various additives on proximate composition and
acceptability of Kilishi made from semitendinosus muscle of white Fulani cattle. Pacific J.
Sci. Techn., 13: 506-511. https://doi.org/10.1016/S1095-6433(99)90323-9
Jabaka, R. D., Queen O., Attah, D. D., Nuhu, U.D., Doro1, E. J., Jibo1, R. J. and Tanko, G. K. (2020).
Assessment of Bacteria and Parasite Contamination of Dried Sliced Beef (Kilishi) Sold within
Birnin Kebbi Metropolis, Kebbi State, Northern Nigeria. South Asian Journal of Research in
Microbiology, 8(3): 58-66. DOI: 10.9734/SAJRM/2020/v8i330197
Jimenez, C. F. (2000). Relevant factors in strategies for fat reduction in meat products. Trends in
Food Science and Technology. 2000;11(2):56–66. DOI: 10.1016/S0924-2244(00)00042-X
Jo, K., Lee, J. and Jung, S. (2018). Quality characteristics of low-salt chicken sausage supplemented
with a winter mushroom powder. Korean Journal of Food Science. 38(4):768-779. DOI:
0.5851/kosfa.2018.e15
Jones, M. J., Tanya, V. N., Mbofung, C.N.F., Fonkon, D. N. and Silverside, D. E. (2001). A
microbiological and nutritional evaluation of the West African dried meat product, kilishi.).
Fd. Techn. Africa .6:126-129. ttp://doi.org/10.1016/j.cub.2008.05.001
Keefe, S. F. O. and Wang, H. (2006). Effects of peanut skin extract on quality and storage stability
of beef products. Meat Science. 73:278–286.DOI: 10.1016/j.meatsci.2005.12.001
Khalid, S.B, Elhardallou S.W, and khalifa, E.A. (2012). Composition and Functional Properties of
Cowpea (Vigna Ungiculata L. Walp) Flour and Protein Isolates. American J. Fd. Techn., 7:
113-122. http://doi.org/10.9734/ACRI/2019/v16i430093
Lorenzo, J. M., GarcÃa Fontán, M. C., Franco, I., and Carballo, J. (2008). Biochemical characteristics
of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and
sensorial properties of the final product. Effect of some additives. Food Control, 19(12):
1148–1158. https://doi.org/10.1016/j.foodcont.2007. 12.005
Marie, E. A. B., Brandon, F. T., Collins, N. A. and Jane-Francis, T. K. A. (2020). Pathogenic potential
and antimicrobial resistance profile of Staphylococcus aureus in Milk and Beef from the
Northwest and Southwest Regions of Cameroon. 2020;6015283. DOI:
10.1155/2020/6015283
Mat Roni, S., Merga, M. K. and Morris, J. E. (2020). Analysis: Correlation. In: Conducting
Quantitative Research in Education. Pp. 111 132, Springer, Singapore. ISBN: 978-981-13-
9131-6. https://doi. org/10.1007/978-981-13-9132-3_7
Marquez, E. J., Ahmed, E. M., West, R. L. and Johnson, D. D. (2009). Emulsion stability and sensory
quality of beef frankfurters produced at different fat or peanut oil levels. Journal of Food
Science, 54(4):867-870,873. DOI: 10.1111/j.1365-2621.1989.tb07901.x
MaruÅ¡ić, N., VidaÄek, S., JanÄi, T., Tomislav Petrak, T., and Medić, H. (2014). Determination of
volatile compounds and quality parameters of traditional Istrian dry-cured ham. Meat Science,
96(4), 1409–1416. https://doi.org/10.1016/j.meatsci. 2013.12.003. Swaminathan, R., 2003.
Magnesium metabolism and its disorders. Clini. Biochem. Rev. 24:47-66.
Mgbemere V. N., Akpapunam M. A. and Igene J. O. (2011). Effect of groundnut flour substitution
on yield, quality and storage stability of Kilishi a Nigeria indigenous dried meat product. Afri.
J. Fd. Agric., Nutri. Dev.,. 11: 4718-4738. https://doi.org/10.3109/09637489709012589
Mirade, P. S., Portanguen, S., Sicard, J., De Souza, J., Musavu Ndob, A., Hoffman, L. C., and
Collignan, A. (2020). Impact of tumbling operating parameters on salt, water and acetic acid
transfers during biltong-type meat processing. Journal of Food Engineering, 265(109686): 1–
9. https://doi.org/10.1016/j.jfoodeng.2019.109686.
Najjari, A., Ouzari, H., Boudabous, A., and Zagorec, M. (2008). Method for reliable isolation of
Lactobacillus sakei strains originating from Tunisian seafood and meat products.
International Journal of Food Microbiology, 121: 342–351. https://doi.org/10.1016/j.
ijfoodmicro.2007.11.045
Nettleton, J. A., Lovegrove, J. A., Mensink, R. P. and Schwab, U. (2016). Dietary fatty acids: Is it
time to change the recommendations? Annals Nutrition and Metabolism. 2016;68(4):249-
257.DOI: 10.1159/000446865
Ogbonnaya, C. and Imodiboh, L. I. (2009). Influence of storage conditions on shelf-life of dried beef
product (Kilishi). World J. Agri. Sci., 5: 34-39. doi:10.4172/2157-7110.1000574.
Ogunsola, O. O. and Omojola, A.B. (2008). Quantitative Evaluation of kilishi prepared from beef and
pork. Afri. J. Biotech., 7:1753-1758. https://doi.org/10.1016/S0309-1740(02)00110-9
Olagunju, T. M. and Taiwo, K. A. (2020). Modeling and optimisation of the grilling process of beef
suya. Journal ofFood Processing and Preservation, 44:1–
13.https://doi.org/10.1111/jfpp.14423
Olusola, O. O. (2012). Quality variation of Kilishi from different locations in Nigeria.Trop. J. Anim.
Sci., 9: 85-92. https://doi.org/10.1016/j.meatsci.2012.06.037
Onwuka, G. I. (2018). Food analysis and Instrumentation (Theory and Practice) 2ndEdition..
Naphthali prints, Lagos, Nigeria, https://doi.org/10.1177/1082013202008003641
Ospina, E. J. C., Sierra, C. A., Ochoa, O., PerezÃlvarez, J. A. and Fernández-Lopez, J. (2012).
Substitution of saturated fat in processed meat products: A review. Critical Reviews in Food
Science and Nutrition, 52(2):113-122. DOI: 10.1080/10408398.2010.493978
Peter A. O. (2018). Processing effect on the microbial and proximate composition of kilishi at south-
eastNigeria. International Journal of Research - Granthaalayah, 6(5): 340-345.
https://doi.org/10.29121/granthaalayah.v6.i5.2018.1462.
Protonotariou, S.V., Karali, E., Evageliou, V., Vanniotis, S. and Mandala, I. (2013). Rheological and
sensory attributes of cream caramel deserts containing fructooligosaccharrides as substitute
sweetener. International J. Fd. Sci. Techn., 48: 663–669.
https://doi.org/10.1016/j.carbpol.2010.08.040
Rahman, M. S., Salman, Z., Kadim, I. T., Mothershaw, A., Al-Riziqi, M. H., Guizani, N., and Ali, A.
(2005). Microbial and physico-chemical characteristics of dried meat processed by different
methods. International Journal of Food Engineering, 1: 1–l14. https://doi.org/10.2202/1556-
3758.1016
Ramatou, B. S., AbdoulKader, H., Yénoukounmè, E. K., Caroline, D., François, B. and Marichatou,
H. (2019). Assessment of the physicochemical characteristics, chemical and microbiological
safety of two types of kilishi, a grilled meat produced in Niger. Food Science Nutrient.
7(10): 3293–3301. DOI: 10.1002/fsn3.1190
Ratsimba, A., Rakoto, D., Jeannoda, V., Andriamampianina, H., Talon, R., Leroy, S., and Arnaud, E.
(2019). Physicochemical and microbiological characteristics of kitoza, a traditional
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Published
2022-05-11
How to Cite
OnwuzuruikeU., NdifeJ., & OkwunoduluI. (2022). INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY. FUDMA JOURNAL OF SCIENCES, 6(2), 160 - 168. https://doi.org/10.33003/fjs-2022-0602-904
Section
Research Articles
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