Contribution of an adapted hygrometer to measure moisture content of dried meat (Kilishi)

Diadie Halima Oumarou, . and Amadou Issoufou, . and Soumana Oumarou Samna, . and Balla Abdourahamane, . Contribution of an adapted hygrometer to measure moisture content of dried meat (Kilishi). pp. 1-6. ISSN 2180-1983

It is a most for each actor in Nigers food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers. Traditional kilishi products in Niger have evolved from natural drying. This study was aimed to determine the relative humidity of the kilishi in contribution to improve its quality. Three varieties of kilishi (ja fari and rumuzu) samples were analyzed using an adapted hygrometer at ambient temperature. The results revealed that from the reading of adapted hygrometer 781.42 of relative humidity for the kilishi ja; 621.83 for kilishi rumuzu and 530.67 for kilishi fari. The kilishi ja level of humidity (78) found was higher than the normal which is 60 to 65. The relative humidity results indicated that the evaluation on the kilishi varieties was an indicator of degree of dryness leading to improve its quality. It is therefore recommended that strict aseptic measures and proper drying should be observed during the production of kilishi in order to reduce the microbial load to an acceptable level.

Full text available from: Official URL: https://journal.unisza.edu.my/agrobiotechnology/in...

Abstract

It is a most for each actor in Nigers food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers. Traditional kilishi products in Niger have evolved from natural drying. This study was aimed to determine the relative humidity of the kilishi in contribution to improve its quality. Three varieties of kilishi (ja fari and rumuzu) samples were analyzed using an adapted hygrometer at ambient temperature. The results revealed that from the reading of adapted hygrometer 781.42 of relative humidity for the kilishi ja; 621.83 for kilishi rumuzu and 530.67 for kilishi fari. The kilishi ja level of humidity (78) found was higher than the normal which is 60 to 65. The relative humidity results indicated that the evaluation on the kilishi varieties was an indicator of degree of dryness leading to improve its quality. It is therefore recommended that strict aseptic measures and proper drying should be observed during the production of kilishi in order to reduce the microbial load to an acceptable level.

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Item Type:	Article
AGROVOC Term:	Dried meat
AGROVOC Term:	Hygrometers
AGROVOC Term:	Moisture content
AGROVOC Term:	Relative humidity
AGROVOC Term:	Drying
AGROVOC Term:	Temperature
AGROVOC Term:	Ambient conditions
AGROVOC Term:	Analytical methods
AGROVOC Term:	Sampling
AGROVOC Term:	Meat animals
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9022

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