Aimé Christian Ndih^1,, Robert Ndjouenkeu², Piérre Désiré Mbougueng³, François Xavier Etoa⁴

Kilishi snack food, made from strips of meat seasoned with a cocktail of ingredients, dried and/or grilled, has a high commercial potential (8 billion FCFA) and the artisanal nature of its production system is limited by various constraints resulting in a strong territorial variability of its quality and acceptability. This work was initiated with the aim of evaluating the relationship between unwinding (a preeminent constraint of the process) and the quality of kilishi. 5 kg of muscles (Knuckle, Scoter, Topside, Eye round, Rib eye, Chuck) from the carcass of zebu gudali slaughtered under controlled conditions were distributed to five kilishi processing operators in each of three cities (Ngaoundéré, Garoua and Maroua). The cocktail of spices identified in each urban center was imposed to the actors of each site with freedom of dosage. Physical analyses (dimensional and gravimetric measurements, trimming yield, unwinding flow rate, unwinding yield, hole density, kilishi disintegration), physicochemical (Water content, pH, TBArs, Tenderness) and microbiological analysis (TMAF, Thermotolerant coliforms, Staphylococcus aureus, Clostridium perfringens, Molds  Yeasts and Xerophilic moulds) were carried out on the different samples of meat and kilishi. This study highlighted that muscles with a low connective tissue content are more suitable for unwinding (6.62 kg.h^-1), carry the tenderness of kilishi (4.02 mm), have a low occurrence of holes (145 holes/m²) and a low susceptibility to disintegration of the spice cocktail (6.33%). Furthermore, from the point of view of the physicochemical quality of the kilishi, the muscles rich in fat give a kilishi more susceptible to oxidation (0.98 mg MDA/kg). In addition, this susceptibility to oxidation is even higher when the kilishi is coated with peanuts (1.41 mg MDA/kg). The analysis of these indicators highlights the unique characteristics of the Eye round and the Scoter compared to the other muscles because the latter are more suitable for unwinding and producing a quality kilishi, in the technical production conditions of the northern savannahs of Cameroon. On the microbiological quality, the levels of contamination of kilishis by microflora (Total Mesophilic Aerobic Flora, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Molds and Yeasts, Xerophilic molds) are mostly higher than the maximum recommended limits for meat products. This confirms the problem of the hygienic quality of kilishi, and refers to a need to consider concrete actions in terms of systematic control of all inputs and training of production stakeholders on the quality assurance approach.

constraint, unwinding, oxidation, tenderness, quality