FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Consumed, meat quality, local processing, rural areas, smoking drying, sun drying.
This study was carried out to investigate the effect of traditional meat processing on the nutritional, heavy metal and microbiological qualities. To this effect, some physico-chemical characteristics (moisture, proteins, fats, total ash, minerals and some heavy metals) were determined for fresh; sun dried and smoked dried meats while food-spoilage and pathogenic microorganisms were screened on the same samples. Results showed that the moisture content ranged from 61.352 – 82.383% for fresh meats, 9.442 – 14.512% for sun –dried meat and 7.443 – 9.553% for smoked dried meat. The smoked dried meats had the highest value of the protein 18.82±5.54 g/100 g and fresh meat had the lowest value of 13.161±4.632 g/100 g. The calcium content ranged from 0.065 – 0.099 mg/g for fresh meat, 0.075 – 0.199 mg/g for sun–dried meat and 0.055 – 0.089 mg/g for smoked dried meat. The concentration of magnesium ranged from 0.588 – 0.989 mg/g for fresh meat, 0.688 – 1.099 mg/g for sun dried meat and 0.488 – 0.789 mg/g for smoked dried meat. All the heavy metals examined in the processed meat have values that are below or within the maximum permissible limit of WHO, FAO and EC Standards.
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