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https://csirspace.foodresearchgh.site/handle/123456789/1089| Title: | Review on the traditional meat preservation methods in Ghana: problems and suggestions for improvement |
| Authors: | Tettey, E. C. T. |
| Keywords: | Meat;Meat preservation;Preservation;Traditional technology;Ghana |
| Issue Date: | 1987 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Citation: | Seminar on Simple methods of meat preservation in Africa, Lobatse, Botswana, 7-11 December, 1-12 |
| Abstract: | This paper deals with the preservation of meat by the traditional processes of drying, salting and smoking. The paper outlines the methods involved, problems associated with the methods and shelf life of end-products and suggests, improvements and modifications based in part on established techniques and in part to adapted techniques to local conditions. Review on a current research proposed to develop alternative methods of preserving meat is also given |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1089 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Review_Traditional_Meat_Preservation_Ghana_Tettey.pdf | 6.67 MB | Adobe PDF |  View/Open |
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