EXPERIMENTAL MANUFACTURING OF "KADDID" A SALTED DRIED MEAT PRODUCT: CONTROL OF THE MICROORGANISMS

BENNANI  L.  FAID  M. and  BOUSETA  A.

SUMMARY

Trials of kaddid making were carried out in the laboratory by the traditional  procedure. Bulks of 6 Kg each of sheep fresh meat were purchased directly from the slaughterhouse. The meat amounts were sliced, salted, spiced  and exposed  to  sun for drying. The bulcks were sampled  at  different times to follow up the microbiological and physico-chemical properties. Determinations included the SPC (Standard Plate Count), total and fecal coliforms, enterococci, staphylococci, Salmonella and  Clostridium for  the  former and moisture, aw, chlorides, total nitrogen  (TN), non  protein  nitrogen (NPN), total volatile  nitrogen  (TVN),  fat content  and  the  acid  degree value for the later (ADV). Results indicated a considerable decrease of the moisture. The non protein nitrogen increased slightly and the total volatile nitrogen did not show  any  change. The most relevant change was that  of  the  acid  degree value of fat. The microbiological characteristics showed a potent increase during the first phase before salting and a rapid decrease to  low levels. Numbers were stabilized at less than 1cfu/g for coliforms and enterococci and to around 100 cfu/g for staphylococci after 15 to 17 days drying. The same decrease pattern was also observed for lpolytics and proteolytics.

Corresponding author: faidmohamed@yahoo.fr