Methods of meat preservation in Mali
1990
Diarra, Bamory (CRZ Sotuba, Bamako (Mali))
The meat preservation technique using solar drying, and in animal fats, used in Mali are discussed. The long exposure of the meat to ambient temperatures (for about 12 days) increases the risk on contamination, pollution and degrading of the quality of the finished product. The risk of souring is the main obstacle in the use of animal fat for preservation
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