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发布日期:2021年07月29日

African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 865

Full Length Research Paper

Traditional production and quality perception of grilled pork consumed in Benin

Ogouyôm Herbert Iko Afé
  • Ogouyôm Herbert Iko Afé
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Dona Gildas Hippolyte Anihouvi
  • Dona Gildas Hippolyte Anihouvi
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Mahunan François Assogba
  • Mahunan François Assogba
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Yénoukounmè Euloge Kpoclou
  • Yénoukounmè Euloge Kpoclou
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Nassim Moula
  • Nassim Moula
  • Fundamental and Applied Research for Animals & Health (FARAH), Sustainable Animal Production, Faculty of Veterinary Medicine, Tropical Veterinary Institute, University of Liege, bât. B43, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium.
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Jacques Mahillon
  • Jacques Mahillon
  • Laboratory of Food and Environmental Microbiology, Earth and Life Institute - Applied Microbiology, Croix du Sud, 2 – L7.05.12, B-1348 Louvain-la-Neuve, Belgium.
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Victor Bienvenu Anihouvi
  • Victor Bienvenu Anihouvi
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Marie-Louise Scippo
  • Marie-Louise Scippo
  • Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium.
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Djidjoho Joseph Hounhouigan
  • Djidjoho Joseph Hounhouigan
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.和爸爸保持十几年关系无删减在线观看全集免费完整版第21集 和爸爸保持十几年关系无删减在线观看全集免费完整版第21集 ,咪咪影场TC中字在线观看全集免费完整版第31集 雪梨影院 咪咪影场TC中字在线观看全集免费完整版第31集 雪梨影院 ,色尼玛影院免费首播在线观看全集免费完整版第08集 雪梨影院 色尼玛影院免费首播在线观看全集免费完整版第08集 雪梨影院
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  •  Received: 08 September 2020
  •  Accepted: 20 November 2020
  •  Published: 31 December 2020

Abstract

Traditional grilled pork is a well appreciated ready-to-eat on the spot or takeaway food produced in Benin. This study, realized via field investigation, aimed to provide a better understanding of the traditional grilled pork production in Benin, for future improvement of the process and product quality for urban dwellers. The study showed most processors were men (85.6%), illustrating the particularity of this activity in the country where most street food vendors are women. They were also young (≤ 40 years - 63.9%), mainly from Goun and Fon sociocultural groups (59.5%), illiterate or primary school educated (72.3%). Indigenous pig breeds were preferred for processing (93.6%). Bristles elimination of the pig was carried out either by scalding or singeing. Among the eight grilling equipment recorded, vertical barrel grill was the most commonly used (46.8%) followed by locally made clay grills (28.7%). Wood (62.8%) and charcoal (37.2%) were the most used fuel for grilling. The diversity of equipment and methods used in traditional grilled pork production could be a source of quality variability of grilled pork in Benin. The texture was considered the suitable criteria to appreciate precooked (40.5%) and grilled pork (72.3%), while colour was used to appreciate fresh pork quality (53.2%).

 

Key words: Pig meat, traditional grill, fuel, singeing, quality.

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