In Niger, the kilichi, thin slices of dried meat, is one of the most popular products both domestically and internationally. Our objective through this study is to contribute to the improvement of the sanitary quality of the kilichi of Niger. For this purpose, the microbiological and nutritional characteristics of 3 variants ("Fari", "Ja” and "Rumuzu” for both methods, for a total of 6 products, including 3 from a modern process and 3 from a Traditional processes are compared: From a microbiological point of view, the desired microorganisms are mesophilic aerobic flora, total coliforms, faecal coliforms, Salmonella, yeasts and molds, and anaerobic sulphuro-reductive levels in accordance with national standards. are fractionated by the determination of calcium and zinc contents. | Influence of manufacturing methods on the microbiological and nutritional characteristics of Kilichi dry meat of Niger
