Influence of aging on the unwinding ability of the Eye round and the Scoter in the differentiated construction of the Kilishi Lamellae

Abstract

Kilishi, a highly prized food for its organoleptic qualities, has a high commercial potential, estimated at around 08 billion FCFA in Cameroon and 40 billion FCFA in the Lake Chad region. However, the nature of its production system is limited by various constraints resulting in a high territorial variability of its quality and acceptability. If several scientific and technical studies have been interested in the process, the unit operation of aging of the muscle in a view of facilitating the construction of meat strips, has not aroused any scientific and technical interest. The present study focused on two muscles, Eye round and Scoter, with the aim of evaluating the influence of aging (0h to 96H at 4°C) on meat characteristics, on unwinding ability and consequently on kilishi quality. This study highlighted that the decrease in water content (75% to 70%), pH (6.8 to 5.6), CRE (70% to 50%) and the increase in ESS (4.5 to 20%) during aging reflects an improvement in tenderness. This justifies the improvement in flow rates (4.97 to 8.68 kg.h-1; 3.91 to 6.63 kg.h-1) and yields (97.94 to 99.89%; 96.19 to 97.59%) of unwinding of the Eye round and the Scoter. A reduction in holes density (162 to 96 holes/m2; 213 to 138 holes/m2) and susceptibility to disintegration of spices cocktail (19.67 to 16.13%; 22.33 to 18.13%) with a probable reduction in the risk of injuries, and consequently a reduction in the criticality of unwinding are observed during the aging period. However, the risk of injury is probably not reduced to zero at aging stage, particularly due to the fact that during unwinding, the operator's fingers remain exposed to the sharp knife. Eliminating the risk of injury during unwinding requires considering a dynamic centered on the analysis and improvement of the technical practice implemented.