Studies on traditional meat preservation technologies in Ghana
1990
Tettey, E.C.T. | Osei-Yaw, A. | Hodare-Okae, M. (Council for Scientific and Industrial Research, Accra (Ghana). Food Research Institute)
The paper reports analysis on traditionally preserved meat (grasscutter (Thryonomis swinderianus), pork, salted beef and cattle hide, and snails (Achatina spp.)) in Ghana to determine quality, and suggest improvement in the traditional local methods of meat preservation. Significant differences (P0.05) in mean total moisture contents were observed in samples of grasscutter and snail meat, and higher protein values for grasscutter meat. There was gross contamination by micro-organisms like micrococci, bacillus, colliforms due to poor storage and hygiene, low quality attributes, low pH, and progressive decline of hydroperoxides content except for pork
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