Authors: O.A. Isah,A.O. Okubanjo,
The Pacific Journal of Science and Technology Vol. 13. No. 1. 2012
Abstract
Kilishi is a traditionally processed intermediatemoisture or semi dry, ready-to-eat, meat product made from beef in Northern Nigeria.The semitendinosus muscle of hot de-boned beef was trimmed of all visible fats, and connective tissue.The cleaned muscle was weighed and sliced into thin sheet of 0.17-0.20cm thick and 60-80cm long.The sliced meat was sun dried and infused with locally available spices,condiments, and other materials such salt, sugar, magi seasoning, peanut paste and water. The local spices and condiments used include; onion, alligator pepper,cloves, chilies, ginger, African nutmeg, black pepper, locust beans, groundnut powder and dry pepper.The experiment comprised of six (6) treatments.Treatment one (T ), served as the control with all ingredients present while ginger, alligator pepper,cloves, African nutmeg and black pepper were absent in and, respectively. The result of the taste panelist showed that in terms of flavor, the Kilishi where alligator pepper was absent was most preferred.The results also showed that one or two of the spices could replace each other without any marked difference in flavor, juiciness, pungency, tenderness and overall acceptability.Results of chemical composition of raw dried meat and the various Kilishi products showed that raw dried meat had the highest (p<0.05) % crude protein content of 73.74% compared to the various finished Kilishi product which ranged from 53.41% to 64.53% crude protein. However, ash and ether extract contents of the various Kilishi followed similar trend (p> 0.05), but lower values (p<0.05) were observe in the raw dried meat.Moisture content of the raw meat and the various finished products were not significantly different.
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