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Periodical article | Leiden University catalogue | WorldCat |
Title: | Upgrading traditional food processing: smoked meat and fish as case studies |
Author: | Okonkwo, T.M. |
Year: | 1999 |
Periodical: | West African Journal of Archaeology |
Volume: | 29 |
Issue: | 1-2 |
Pages: | 98-107 |
Language: | English |
Geographic term: | Nigeria |
Subjects: | meat fish food preservation indigenous technology |
Abstract: | Traditionally, people in Nigeria, faced with the deterioration of meat and fish intended for human consumption, developed processing techniques aimed at transforming the raw fresh products into other forms that would help increase their shelf life while at the same time preserving their nutritive value, characteristic flavour and overall appeal. This paper examines the traditional methods of producing smoke-dried meat and fish. It discusses the raw materials; the equipment (slaughter slabs, knives and matchets, cooking pots, carting equipment, sharpened sticks, smoking ovens, packaging materials, stores, firewood); production methods; and strategies for the improvement of traditional smoked meat and fish products and their production process, including basic hygiene and cleanliness; the use of common salt and other curing ingredients; the use of intermediate moisture food technique; and ways of improving the hardware and the production process. Bibliogr. |