Physico-Chemical and Microbiological Analyses of A Smoke-Dried Meat Product (Kamsa) During Six Months Storage Period

Abstract

Fresh beef with low moisture content from skeletal muscle was used to produce the sample based on a standardized method. The sample produced was sterilized, packaged, and stored as the sample stock for further analyses over a period of six months. Data was generated from the proximate, chemical, and microbiological analyses of the packaged smoked-dried product. The proximate and chemical analyses showed a gradual and significant (P ≤ 0.05) decrease in moisture content from the fourth month, while the ash and protein contents showed a continuous significant (P≤0.05) increase as the storage period progressed. The fat content also decreased significantly (P≤0.05) during the third month, and then stabilized from fourth to sixth months. The Thiobarbituric Acid (TBA) content increased significantly (P≤0.05) from month 4, indicating the occurrence of oxidation reactions. The results of the microbial analyses, expressed in cfu/g indicate the presence of both bacteria and fungi, but in numbers that did not exceed the microbiological limits for ready- to- eat foods of 102 to ˂ 104 cfu/g, leading to the conclusion that kamsa could be stored at ambient temperatures for up to six months without significant deteriorative effects if properly packaged.