Experimental manufacturing of kaddid, a salted dried meat product: control of the microorganisms
- Cite this article as:
- Bennani, L., Faid, M. & Bouseta, A. Eur Food Res Technol (2000) 211: 153. doi:10.1007/s002170050001
- 108 Downloads
Trials of kaddid making were carried out in the laboratory by the traditional procedure. Batches of 6 kg each of sheep fresh meat were purchased directly from the slaughterhouse. The meats were sliced, salted, spiced and exposed to the sun for drying. The batches were sampled at different times to follow up the microbiological and physico-chemical properties. Determinations included the standard plate count, total and fecal coliforms, enterococci, staphylococci, Salmonella and Clostridium for the former and moisture, water activity, chlorides, total nitrogen, non protein nitrogen (NPN), total volatile nitrogen, fat content and the acid degree value (ADV) for the latter. Results indicated a considerable decrease in the moisture. The NPN increased slightly but the TVN did not show any change. The most relevant change was that of the ADV of fat. The microbiological characteristics showed a sharp increase during the first phase before salting and then a rapid decrease to low levels. Numbers were stabilized at less than 1 colony forming unit (cfu)/g for coliforms and enterococci and to around 100 cfu/g for staphylococci after 15–17 days drying. The same decreasing pattern was also observed for lipolytics and proteolytics.