Effects of Storage Periods on Proximate Composition, Trace, Toxic Heavy Metal Contents of Sallah Meat

Description

There is mounting suspicion that the increasing incidence of cancer in Danbatta Local Government Area (LGA) of Kano State, Nigeria, might be associated with the common practice of the inhabitants of the area to fry and store some parts of meat animals slaughtered during the sacrificial Sallah festivals for longer period than necessary, at ambient temperatures (29±50C). To investigate that, the studies covered in this book were conducted to evaluate and compare the proximate composition, trace and toxic heavy metal contents, and microbiological profile, including those of the carcinogenic mycotoxins, of the fried and stored Sallah meats from four animal species: ram, bull, goat and camel, collected on the day of the Sallah, from randomly selected houses in the LGA. The meat parts consisting of the muscles and offal were fried and stored for a period of up to four weeks at the ambient temperatures.