The Efficacy of the clay meat ball as a method of traditional meat preservation

Abstract

Keywords: meat ball, protein, mineral content This work was carried out to determine the effectiveness of the use of clay meat balls (an African traditional method of preserving meat) in extending the shelf life of meat over a period of months against microbial (bacterial and fungal) spoilage and contamination without adversely affecting the protein and mineral contents of the meat. The methods of oven drying and proximate analysis were applied for the study. “Kundi” had a higher crude protein value of 35.61% while meat from clay ball had 29.67% and fresh meat had 21.28%. The levels of calcium, iron, potassium and sodium were higher in clay balls than in “Kundi”. The zinc content in “Kundi” was higher than in meat clay balls. The meat in the clay balls were more attractive in colour and more tasteful than “Kundi”. It was concluded that heated clay meat ball method of preservation would be a better alternative for a traditional meat processor. Trop. Vet. Vol. 20(4) 2002:197-200