Optimizing the traditional processing of beef into kilishi

Kalilou Souley, Collignan Antoine, Zakhia Nadine. 1998. Optimizing the traditional processing of beef into kilishi. Meat Science, 50 (1) : 21-32.

https://doi.org/10.1016/S0309-1740(98)00012-6

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Résumé : 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 mLcture 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.

Mots-clés Agrovoc : viande bovine, viande séchée, technologie traditionnelle, qualité, aptitude à la conservation, produit transformé, technologie alimentaire, séchage

Mots-clés géographiques Agrovoc : Sahel

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

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