Proximate composition and microbial count of oven dried kilishi like jerkies made from different meat types

Abstract

The proximate composition and microbial count of traditionally sundried and oven dried kilishi like jerkies made from different meat were compared. The meat samples from beef, chicken and pork were processed into kilishi by oven drying and then analyzed for the proximate and microbial count after 1st and 24th weeks of storage. The data generated were analyzed in a 3x2 factorial arrangement using a completely randomized design (CRD). The results of proximate analysis showed significant effects of the meat types and period of storage in all the parameters analyzed except in moisture content. Beef kilishi was found to have a higher amount of crude protein and fat content compared to other meat types, while higher amounts of ash and nitrogen-free extract were found in chicken and pork kilishi. Microorganisms such as Fungi, Salmonella, E-coli, Staphylococcus and Total coliform were isolated from the treatments. Chicken kilishi had the highest microbial count compared to other treatments. The study indicated that the production of safe, wholesome, and nutritious kilishi meat product can be achieved in the production of kilishi with chicken and pork meats. However, due to the higher microbial counts of chicken kilishi, it is therefore recommended the storage period of chicken kilishi should be minimal.