Qualitative evaluation of Kilishi prepared from beef and pork

Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three differentpackaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. Theresult revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P 0.05) for moisture, protein and fat while Kilishi from beef gave ahigher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and porkgave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species wereidentified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load