CHEMICAL, MICROBIOLOGICAL AND SENSORY STUDIES ON KADEED IN LIBYAN ARAB JAMAHIRIYA

Abstract

Kadeed is a traditional sun dried meat product commonly consumed In Libya. It is usually prepared from lamb meat. The processing involves cutting the fresh meat into thin sheets, rubbing with salt (NaCl), spicing and sun drying. The spiced meat is then fried in a mixture of olive oil and melted animal fat for 30 minutes. This Kadeed is stored at room temperature and consumed for 2-3 years. Experience determines the amount of salt and other ingredients to be added in each case. Therefore this Kadeed is very salty, has tough texture, and lots of fibers, hence low nutritional value.

The present study, therefore, aimed to develop and modify the available process of traditional Kadeed in order to control and standardize the process for home and with a potential for commercialization in Libya.

Dried meats, therefore were prepared by different treatments using different salt (NaCl) concentrations (6, 9 and 12%); different drying methods (sun-drying, SDM, Oven drying, ODM, and • microwave drying, MDM). The dried meats were fried in different types of oils (olive, corn) and melted animal fats and in their mixture

(olive/corn in a ratio ofl: 1; olive/corn/melted fat in a ratio 2: 2: 1).