Carcass and meat quality traits of three breeds of duck which include Rouen, Pekins and
Muscovy were investigated. A total of thirty-six matured ducks with twelve ducks from each …

Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean
beef infused with spices and defatted groundnut paste (DGP). This study evaluates the …

Yield and organoleptic characteristics of Suya (an intermediate moisture meat) prepared from
three different muscles of a mature Page 1 African Journal of Biotechnology Vol. 7 (13), pp …

This study was designed to evaluate the effect of germination time on the proximate
composition, functional and pasting properties of flours from red and brown varieties of …

This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after
preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy …

Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is
traditionally prepared from beef infused with spices and defatted groundnut paste. This study …

Meat fermentation is an important processing method with enormous nutritional and health
benefits. A study was conducted to examine the sensory properties of fermented cattle and …

The research was conducted to investigate the effects of storage period, energy levels and
packaging materials on sensory parameters of meat floss produced from broiler chickens fed …

This study was carried out to investigate the effect of post-stunning bleeding time on the
physical, sensory and microbial status of Rabbit meat. The study was carried out in a …

The effect of Animal Species on the Quality and Quantity of Kilishi Meat Products was
studied. Fresh meat of cattle, sheep, goats and camel were purchased from Mubi abattoir …