Publications Scientifiques

[ Article ] Characterization of stakeholders and grilling practices of chicken meat sold in south of Benin Republic

Date de soumission: 17-02-2021
Année de Publication: 2019
Entité/Laboratoire Laboratoire de Sciences des Aliments
Document type : Article
Discipline(s) : Sciences des Denrées Alimentaires
Titre Characterization of stakeholders and grilling practices of chicken meat sold in south of Benin Republic
Auteurs DOSSOU JOSEPH [5], EDIKOU Koba Ulrich Spéro [1], DIANTOM Agoura Joseph [2], OKE Emmanuel Oyegunle [3], OSSEYI Elolo [4],
Journal: Int. J. Biol. Chem. Sci.
Catégorie Journal: Africaine
Impact factor: 0
Volume Journal: 13
DOI: https://dx.doi.org/10.4314/ijbcs.v13i6.31
Resume Chicken meat grilling is an economic activity growing in major cities of Benin. This study aimed to characterize stakeholders and grilling processes of chicken meat sold in southern Benin. Therefore, a survey was conducted at the cities of Cotonou and Abomey-Calavi in Benin, with main categories of stakeholders involved in that activity. It revealed that this sector included spice and skewer producers, frozen chicken, skewer and spice retailers, grilling processors and consumers. Commercial chicken grilling was predominantly male activity, mostly Nigerians (61%), followed by Nigeriens (31%) and Beninese (8%), in which subgroups existed. A typology of consumers showed two groups which were: adolescents, under training (22%) and adults, visitors of pubs (78%). The grilling process depended on whether it was a whole chicken or chicken pieces on skewers. The grilling devices were barrel grill (67%), charcoal cabinet, type grill (25%) and gas cabinet type grill (8%). Grilling temperature and time of whole chickens were not significantly different between the grills, except for skewers having shorter grilling time (26 min). Precooked chickens had a better yield (84%) than those grilled directly (57%), it did not vary significantly between the barrel grill and the gas cabinet type grill. These grilling parameter differences may affect the quality of grilled chicken meat. © 2019 International Formulae Group. All rights reserved.
Mots clés Grilled chicken, materiel, process, typology, grilling processors, consumers.
Pages 2806 - 2823
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