Production and Consumption of Dried Meat in the City of ABECHE (CHAD)

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani; Babakar Serigne Khalifa Sylla; Abdourahmane Balla; Malang Seydi; Bhen Sikina Toguebaye

doi:doi:10.11648/j.ijnfs.20211002.11

Production and Consumption of Dried Meat in the City of ABECHE (CHAD)

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, Babakar Serigne Khalifa Sylla, Abdourahmane Balla, Malang Seydi, Bhen Sikina Toguebaye

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)

Received: 11 December 2020 Accepted: 29 December 2020 Published: 26 March 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)
DOI	10.11648/j.ijnfs.20211002.11
Page(s)	33-42
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Dried Meat, Production, Consumption

References

[1]	Abba D., (2010). Économy and Pastoralism/university of N’djamena, Chad. 104p.
[2]	Ackah et E. T. Gyamfi1, A. K. Anim, J. Osei1, J. K. Hansen, O. Agyemang. (2011). Socio-Economic Profile, knowledge of Hygiene and Food Safety Pratices among Street-Food vendors in some parts of Accra –Ghana, Internet Journal of Food Safety, Vol. 13, 2011, p. 191-197, Copyright© 2011, Food haccp.com. 191p.
[3]	Ahmat T., (2015). Contribution of solar drying of carney products: model and execution of airer adapted of the tropical countries. Thesis: Paris Tech, N°432, 19p.
[4]	Andriamampianina H. L., (2012). Production, vente et consommation du kitoza dans la province d’Antananarivo qualité du kitoza de porc. Mémoire de fin d’étude, 4p.
[5]	Attamar A., 2018. Hygiène de la production et de la transformation des produits carnés dans la zone urbaine et périurbaine de la ville d’abéché. INSTA, Mémoire de fin d’étude, N°12, 16p.
[6]	Bagdara et Didnang, (2005). La production et la commercialisation du lait de vache à Bayaka (Kélo: Tandjilé Ouest). IUSTA, Mémoire de fin d’études. 20p.
[7]	Brigitte M et al., 2^e edition, (2005). La conservation du poisson et de la viande. (ISBN Agromisa: 90-8573-033-3), N°12, 1, 15-16p.
[8]	Collignan A., Santchurn S., Zakhia-Rozis N., (2008). Dehydration of muscle foods. In: Hui Y. H., Clary C., Faid M., Fasina O., Noomhorn A., Welti-Chanes J., editors. Food Drying Science and Technology: Microbiology, Chemistry, Application. Destech Publications Inc., Lancaster, United Kingdom, 721-744p.
[9]	CONSEIL NATIONAL DE LA NORMALISATION/COMITE TECHNIQUE NATIONAL AGRO-ALIMENTAIRE, 2^e édition, (2014). VIANDE SECHEE OU KILICHI Spécifications; NORME NIGERIENNE (NN 01-01-001), 4-5p.
[10]	Djambo L., (1981). Étude technologique des viandes séchées au Tchad. Thèse: Med. vet Dakar, 40-45p
[11]	Dumont B. L. (2015): Quelques aspects de la qualité des viandes de boucherie. Bull. Soc. Sci. Hyg. Aliment, 48, 137-146p.
[12]	Doutoum AA., Tidjani A., Sylla KSB., Tidjani SMT. (2013): identification of Lactic Acid Bacteria in Traditional Curd in the Sudanian Zone of Chad. International Research Journal of Microbiology (IRJM) (ISSN: 2141-5463) Vol. 4(5) pp. 119-124. (http://www.interesjournals.org/IRJM.)
[13]	Doutoum AA., Tidjani A., Attamar A., Dougous M. D., HAMID AA., Yaya AA., Moukhtar A., and Markous A N., (2019): Hygiene Practies of Carney Products in city of Abeche, Chad. Journal of food security, vol 7, n° 4: 115-121. Doi: 10.12691/jfs-7-4-3
[14]	FAO, (2014). Techniques traditionnelles de conservation/préservation de produit d’élevage. 2, 5, 10-11p.
[15]	FAO/OMS, (2016). Propositions relatives à l'élaboration de nouvelles normes et de nouveaux textes apparentés. Document de projet révisé sur une norme codex régionale (Afrique) pour la viande séchée. 3.
[16]	FAO, (1990). Manual on simple methods of meat preservation. Animal production and health paper, 91, FAO, Rome, Italie, 45p.
[17]	FAO, (2018). Échos de la représentation de la FAO au Tchad, N°34, 3p.
[18]	GRET/CTA, (1993). Conserver et transformer le poisson: guide technique et méthodologique. ISBN: 2-86844-053, CTA n°514, http: //www.nzdl.org.
[19]	Gautier M., Bolnot F., Rozier J., Carlier V., (1986). Activité de l’eau et conservation des denrées alimentaires, RTVA, N°220, 16-20p.
[20]	Girard J. P., (1988). La déshydratation, technologie de la viande et des produits carnés. Tec et Doc Lavoisier, Paris, France, 84-115p.
[21]	Seydi., Mg., (1982). Stratégie de la santé en situation de développement: le point de vue du vétérinaire. Contamination des denrées alimentaires d’origine animale. Incidence sanitaire et économique. Med. Afr. Noire, N°29. 387-442p.
[22]	Igene, J. O., Farouk, M. M., & Akanbi, T. C. (1990). Preliminary studies on the traditional processing of kilishi. Journal of the Science of Food and Agriculture, 50, 89-98p.
[23]	Jones, M. J, Tanya V. N, Mbofung, C. M. F, Fonken D. N, & Silverside D. E. (2001). À microbiological and nutritional evaluation of the West African dried meat product, Kilishi. J. Food Technol. Afr. 6(4): 126-129p.
[24]	Kalilou, S. & Zakhia, N. (1997). Fabrication artisanale du kilishi au Niger: optimisation du procédé et amélioration de la qualite du produit. In Séchage des produits à haute teneur en eau en Afrique Francophone, 21-24 avril 1997, CTA/ABAC GERES/TPA, Ouagadougou, Burkina Faso, 12p.
[25]	Langtar N. J., (2009). Contribution à l’amélioration de la législation et la règlementation de l’inspection des viandes de boucherie au Tchad. Thèse: Med. vet Dakar, N°29. 60-65p.
[26]	Laurent C., (1981). Conservation des produits d’origine animale en pays chauds, ACCT, Paris, France, 157 p.
[27]	Mahamat S. S. (2015). La comparaison des principaux paramètres zootechniques chez les ovins kababich et arabe dans le département de Ouara Mémoire de fin d’étude 95p.
[28]	Mann, (1962). Préparation des viandes dans les pays sous-développés. Abattages, conservation. Rome: FAO, 206p.
[29]	Mbofung, C. M. F. (1993). The effect of a traditional African method of meat processing on the availability of iron and other minerals from the finished product (kilishi) following in vitro enzymololysis. In Bioavailability 93, Nutritional, Chemical and Food Processing Implications of Nutrient Availability, ed. U. Schlemmer, Karlsruhe, 2, 169-174p.
[30]	Ministère de l’Elevage et de Productions Animales(MEPA) (2015), Recensement général de l’élevage. 29-30p.
[31]	Ministère de l’Elevage et des Ressources Animales(MERA) (2008), Plan National de Développement de l’Élevage 2009-2016(PNDE). 7, 10, 26, 33p.
[32]	Musonge, P., & Njolai, E. N. (1994). Drying and infusion during the traditional Processing of Kilichi. J. Sci. Food. Agric, 50, 89-98p.
[33]	Nour Hissein A., (2010). Statistique relatives à la commercialisation du betail sur les marches, (Contract No 9- ACP- RPR- 118 ≠ 6 Project), 16p.
[34]	Paul C., (1939). Se nourrir au Sahel: L’alimentation au Tchad, 158-159p.
[35]	Tidjani A et Agassounon D. T. (2008): teneur en Aflatoxines (AFB1, AFB2, AFG1, AFG2) des Viandes Séchées Kilichi et leurs Ingrédients Commercialisés au Tchad, Revue Internationale de Microbiologie et Hygiène Alimentaire. Microbiol. Hyg. Alim, 20 (58): 27-34p.
[36]	Tidjani A., Doutoum A. A., Brahim B. O., Bechir M., Tidjani S. M. T., Toukourou F et de Souza C. A. (2013): démarche assurance qualité dans le plan de maitrise des diagrammes de production des viandes séchées «Kilichi» commercialisées » au Tchad. Microbiol. Hyg. Alim.-Vol 25, N° 72 – mars.
[37]	Tidjani A., Doutoum A A., Brahim B. O., Bechir M., Hourra D. C., Toukourou F et de Souza C. A. (2013a): assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad, Journal of Food Research; Vol. 2, No. 5; 2013 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education.
[38]	Tidjani A., Nahaskida A., Yaovi A., Doutoum A. A., Fatiou T& de Souza C. A. (2014):assessment of the hygienic quality of fermented and dried salted fish sold in Lome, Togo. Global journal of biology, agriculture and Health sciences. G. J. B. A. H. S., vol. 3 (3): 294-299 (July- September 2014) ISSN: 2319-5584.
[39]	Werlich M., (2001): Fumage du poisson et fours de fumage, http: //www.gate- international.org/food.htm, 16 p
[40]	Yacoub I., (2009): Analyses des techniques traditionnelles de transformation de la viande en kilichi dans la commune urbaine de Madaoua. Mémoire de fin d’étude: IPR/IFRA. 34-40p.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. (2021). Production and Consumption of Dried Meat in the City of ABECHE (CHAD). International Journal of Nutrition and Food Sciences, 10(2), 33-42. https://doi.org/10.11648/j.ijnfs.20211002.11

Copy | Download

ACS Style

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int. J. Nutr. Food Sci. 2021, 10(2), 33-42. doi: 10.11648/j.ijnfs.20211002.11

Copy | Download

AMA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int J Nutr Food Sci. 2021;10(2):33-42. doi: 10.11648/j.ijnfs.20211002.11

Copy | Download

@article{10.11648/j.ijnfs.20211002.11,
  author = {Abdelsalam Adoum Doutoum and Djerambaye Sem and Moussa Tougounigué and Djamalladine Mahamat Doungous and Abdelsalam Tidjani and Babakar Serigne Khalifa Sylla and Abdourahmane Balla and Malang Seydi and Bhen Sikina Toguebaye},
  title = {Production and Consumption of Dried Meat in the City of ABECHE (CHAD)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {33-42},
  doi = {10.11648/j.ijnfs.20211002.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.11},
  abstract = {To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.},
 year = {2021}
}

Copy | Download

TY - JOUR
T1 - Production and Consumption of Dried Meat in the City of ABECHE (CHAD)
AU - Abdelsalam Adoum Doutoum
AU - Djerambaye Sem
AU - Moussa Tougounigué
AU - Djamalladine Mahamat Doungous
AU - Abdelsalam Tidjani
AU - Babakar Serigne Khalifa Sylla
AU - Abdourahmane Balla
AU - Malang Seydi
AU - Bhen Sikina Toguebaye
Y1 - 2021/03/26
PY - 2021
N1 - https://doi.org/10.11648/j.ijnfs.20211002.11
DO - 10.11648/j.ijnfs.20211002.11
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 33
EP - 42
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20211002.11
AB - To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.
VL - 10
IS - 2
ER -

Copy | Download

Author Information

Abdelsalam Adoum Doutoum

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Djerambaye Sem

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Moussa Tougounigué

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Djamalladine Mahamat Doungous

Department of Biomedical and Pharmaceutical Sciences, Abeche Chad National Higher Institute of Science and Technology, Abeche, Chad
Abdelsalam Tidjani

Tchad Faculty of Health Science, University of N'Djamena, N'Djamena, Chad
Babakar Serigne Khalifa Sylla

Inter-State School of Veterinary Sciences and Medicine, Dakar, Senegal
Abdourahmane Balla

Faculty of Agronomy, Abdou Moumouni University, Niamey, Niger
Malang Seydi

Inter-State School of Veterinary Sciences and Medicine, Dakar, Senegal
Bhen Sikina Toguebaye

Department of Animal Biology, Cheick Anta Diop University, Dakar, Senegal

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. (2021). Production and Consumption of Dried Meat in the City of ABECHE (CHAD). International Journal of Nutrition and Food Sciences, 10(2), 33-42. https://doi.org/10.11648/j.ijnfs.20211002.11

Copy | Download

ACS Style

Abdelsalam Adoum Doutoum; Djerambaye Sem; Moussa Tougounigué; Djamalladine Mahamat Doungous; Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int. J. Nutr. Food Sci. 2021, 10(2), 33-42. doi: 10.11648/j.ijnfs.20211002.11

Copy | Download

AMA Style

Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, et al. Production and Consumption of Dried Meat in the City of ABECHE (CHAD). Int J Nutr Food Sci. 2021;10(2):33-42. doi: 10.11648/j.ijnfs.20211002.11

Copy | Download

@article{10.11648/j.ijnfs.20211002.11,
  author = {Abdelsalam Adoum Doutoum and Djerambaye Sem and Moussa Tougounigué and Djamalladine Mahamat Doungous and Abdelsalam Tidjani and Babakar Serigne Khalifa Sylla and Abdourahmane Balla and Malang Seydi and Bhen Sikina Toguebaye},
  title = {Production and Consumption of Dried Meat in the City of ABECHE (CHAD)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {33-42},
  doi = {10.11648/j.ijnfs.20211002.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.11},
  abstract = {To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.},
 year = {2021}
}

Copy | Download