Production of dried meat for long-term preservation in Senegal
1990
Diouf, Latyr (I.T.A., Dakar (Senegal))
The two methods most used in Senegal for meat and fish preservation, are the natural drying and solar drying. The former involves meat dices dipped into hot brine at 60-65 deg C, seasoned with garlic and pepper, and then exposed to the sun at ambient conditions until dehydrated. The latter involves strips of meat treated with brine and hung in a solar dessicator on wooden stakes. To ensure food self sufficiency, quality, hygiene and storability, an improvement of the traditional drying methods, training of butchers, stockbreeders, sensitization of the population to dried meat consumption, packaging and low-cost preservation techniques must be effected
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