References
- Abdolghafour, B., & Saghir, A. (2014). Development in Sausage production and practices – A review. Journal of Meat Science and Technology, 2, 42.
- Adeyeye, E. I., Adesina, A. J., Olaleye, A. A., Olagboye, S. A., & Olatunya, M. A. (2020). Proximate, Vitamins, Minerals Compositions Together with Mineral Ratios and Mineral Safety Index of Kilishi (Beef Jerky Meat). Haya: The Saudi Journal of Life Sciences, 5(5), 79–89. https://doi.org/10.36348/sjls.2020.v05i05.005
- A.O.A.C. (2005). Association of Official Analytical Chemists. Official Methods of Analysis.
- AOAC (2011) Official Methods of Analysis. 19th Edition, Association of Official Analytical Chemists, Arlington, VA. - References—Scientific Research Publishing. (n.d.). Retrieved November 13, 2025, from https://www.scirp.org/reference/ReferencesPapers?ReferenceID=2032758
- Babiker, S. A., El Khider, I. A., & Shafie, S. A. (1990). Chemical composition and quality attributes of goat meat and lamb. Meat Science, 28(4), 273–277. https://doi.org/10.1016/0309-1740(90)90041-4
- Babiker, S. A., & Yousif, K. H. (1990a). Chemical composition and quality of camel meat. Meat Science, 27, 283–287.
- Babiker, S. A., & Yousif, O. Kh. (1990b). Chemical composition and quality of camel meat. Meat Science, 27(4), 283–287. https://doi.org/10.1016/0309-1740(90)90066-F
- Bahwan, M., Baba, W., Adiamo, O., Hassan, H., Roobab, U., Abayomi, O., & Maqsood, S. (2023). Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product. Animal Bioscience, 36, 1747–1756. https://doi.org/10.5713/ab.22.0238.
- Cáceres, E., García, M. L., & Selgas, M. D. (2006). Design of a new cooked meat sausage enriched with calcium. Meat Science, 73(2), 368–377. https://doi.org/10.1016/j.meatsci.2005.12.016
- Chekri, R., Noël, L., Millour, S., Vastel, C., Kadar, A., Sirot, V., Leblanc, J.-C., & Guérin, T. (2012). Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study. Journal of Food Composition and Analysis, 25(2), 97–107. https://doi.org/10.1016/j.jfca.2011.10.005
- Cunningham, J., Nguyen, V., Adorno, P., & Droulez, V. (2015). Nutrient Composition of Retail Samples of Australian Beef Sausages. Nutrients, 7(11), 9602–9617. https://doi.org/10.3390/nu7115491
- Dave, D., & Ghaly, A. E. (2011). Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences, 6(4), 486–510. https://doi.org/10.3844/ajabssp.2011.486.510
- Dawood, A. (1995). Physical and sensory characteristics of Najdi-camel meat. Meat Science, 39 1, 59–69. https://doi.org/10.1016/0309-1740(95)80007-7.
- de Vries-Ten Have, J., Owolabi, A., Steijns, J., Kudla, U., & Melse-Boonstra, A. (2020). Protein intake adequacy among Nigerian infants, children, adolescents and women and protein quality of commonly consumed foods. Nutrition Research Reviews, 33(1), 102–120. https://doi.org/10.1017/S0954422419000222
- Dransfield, E., & Lockyer, D. (1985). Cold-shortening toughness in excised pork M. Longissimus Dorsi. Meat Science, 13(1), 19–32. https://doi.org/10.1016/S0309-1740(85)80002-4
- Ekwere, I. O., Okpoji, A. U., V, O. U., A, E. A., C, A. R., R, O. C., Alaekwe, I. O., Etesin, M. O., & Edodi, I. O. (2025). Nutritional Evaluation of Nile Tilapia (Oreochromis niloticus) Processed by Different Drying Methods in Akwa Ibom State, Nigeria. Journal of Sustainable Research and Development, 1(2), 11–17. https://doi.org/10.69739/jsrd.v1i2.1033
- Enock, D., Oliver, N. C., & Angelina, E. (2017). Effect of Animal Species on the Quality and Quantity of Kilishi Meat Products in Mubi North Local Government Area of Adamawa State International Journal of Rural Development.
- Fakolade, P. O., Afolabi, K. D., Ekeocha, A. H., & Olajide, R. (2014). Comparative assessment of the quality of kundi, dried meat products produced using traditional and improved methods. Journal of Agricultural Production and Technology ISSN, 3, 8–14.
- Fakolade PO, Akinduro, V., & Ogungbade, K. (2016). Proximate, Physico-Chemical and Palatability Analysis of Grilled and Boiled Meat from Broilers Fed Varying Levels of Honey in Their Diet during Dry Season. https://core.ac.uk/download/pdf/234661992.pdf
- F.A.O. (2004). Human Energy Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. World Health Organization Tech. Rep. Ser, I, 35–50.
- Fuerniss, H. F., Gifford, C. L., Mortensen, E. G., Belk, K. E., Engle, T. E., & Woerner, D. R. (2024). Nutrient Analysis of Raw United States Beef Offal Items. Nutrients, 16(18), 3104. https://doi.org/10.3390/nu16183104
- Gavrilova, N. (2020). Improving food security in Nigeria through livestock innovation. E3S Web of Conferences, 176. https://doi.org/10.1051/E3SCONF/202017601010
- Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods, 12. https://doi.org/10.3390/foods12163130
- Gimeno, O., Astiasarán, I., & Bello, J. (1998). A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages. Journal of Agricultural and Food Chemistry, 46(10), 4372–4375. https://doi.org/10.1021/jf980198v
- Hamed Hammad Mohammed, H., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A. E., Zeng, Q., & Noman, A. E. (2020). Comparative characterization of proximate nutritional compositions, microbial quality, and safety of camel meat in relation to mutton, beef, and chicken. LWT, 118, 108714. https://doi.org/10.1016/j.lwt.2019.108714
- Heinz, G., & Hautzinger, P. (2007). Meat processing technology for small- to medium-scale producers (1st ed., p. 470). http://www.fao.org/3/AI407E/ai407e.pdf
- I.B.M.Corp R. (2012). IBM SPSS Statistics for Windows, Version 21.0. IBM Corp.
- Ivanović, S., Pavlović, I., & Pisinov, B. (2016). The quality of goat meat and it’s impact on human health. Biotechnology in Animal Husbandry, 32(2), 111–122.
- Ivanović, S., Pavlović, M., Pavlović, I., Tasić, A., Janjić, J., & Baltić, M. Ž. (2020). Influence of breed on selected quality parameters of fresh goat meat. Archives Animal Breeding, 63(2), 219–229. https://doi.org/10.5194/aab-63-219-2020
- Iversen, P., Henckel, P., Larsen, L., Monllao, S., & Møller, A. (1995). Tenderisation of pork as affected by degree of cold-induced shortening. Meat Science, 40(2), 171–181. https://doi.org/10.1016/0309-1740(94)00045-9
- Kadim, I. T., & Mahgoub, O. (2012). Nutritive and Health Value of Camel Meat, Chapter Thirteen. In Camel Meat and Meat Products Textbook (p. 213).
- Kadim, I. T., Mahgoub, O., & Mbaga, M. (2014). Potential of camel meat as a non-traditional high-quality source of protein for human consumption. Animal Frontiers, 4(4), 13–17. https://doi.org/10.2527/af.2014-0028
- Kadim, I. T., Mahgoub, O., & Purchas, R. W. (2008). A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Science, 80(3), 555–569. https://doi.org/10.1016/j.meatsci.2008.02.010
- Kamel, S. M., Alboudrees, H. A., Alotaibi, H. H., & Saleh, F. A. (2024). Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes. Scientific Journal of King Faisal University: Basic and Applied Sciences. https://services.kfu.edu.sa/ScientificJournal/en/Home/ContentsDetails/40716
- Kim, G.-D., Hur, S. J., Park, T. S., & Jin, S.-K. (2018). Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. LWT, 89, 140–147. https://doi.org/10.1016/j.lwt.2017.10.033
- Krokida, M., Oreopoulou, V., & Maroulis, Z. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44(1), 39–46. https://doi.org/10.1016/S0260-8774(99)00163-6
- Li, J., & Fan, L. (2015). Reduction of oil absorption during frying. Lipid Technology, 27(9), 203–205. https://doi.org/10.1002/lite.201500040
- Mazhangara, I. R., Chivandi, E., Mupangwa, J. F., & Muchenje, V. (2019). The Potential of Goat Meat in the Red Meat Industry. Sustainability, 11(13), 3671. https://doi.org/10.3390/su11133671
- Moawad, R. K., Mohamed, G. F., Ashour, M. M. S., Enssaf, A., & El-Hamzy, A. (2013). Chemical Composition, Quality Characteristics and Nutritive Value of Goat Kids Meat from Egyptian Baladi Breed. Journal of Applied Sciences Research, 9(8), 5048-5059.
- Mohamed, H., Emara, M., & Nouman, T. (2016). Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. Journal of the Science of Food and Agriculture, 96 9, 2990–2997. https://doi.org/10.1002/jsfa.7468.
- Møller, A., & Jensen, P. (1993). Cold induced toughening in excised pork as affected by pH, R value and time at boning. Meat Science, 34(1), 1–12. https://doi.org/10.1016/0309-1740(93)90014-9
- Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., Loy, R., & Pourshahidi, L. K. (2022). Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products. Food Chemistry, 397, 133839. https://doi.org/10.1016/j.foodchem.2022.133839
- Nikmaram, P., Yarmand, M. S., & Emamjomeh, Z. (2011). Effects of cooking methods on chemical composition, quality, and cook loss of muscle (Longissimus dorsi) in comparison with veal. African Journal of Biotechnology, 10(5), 10478-10483.
- Nollet, L. M. L., & Toldra, F. (Eds.). (2006). Advanced Technologies for Meat Processing. CRC Press. https://doi.org/10.1201/9781420017311
- Ortigues-Marty, I., Thomas, E., Prévéraud, D. P., Girard, C. L., Bauchart, D., Durand, D., & Peyron, A. (2006). Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12. Meat Science, 73(3), 451–458. https://doi.org/10.1016/j.meatsci.2006.01.003
- Pereira, P. M. de C. C., & Vicente, A. F. dos R. B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. https://doi.org/10.1016/j.meatsci.2012.09.018
- Rees, M. P., Trout, G. R., & Warner, R. D. (2003). The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature. Meat Science, 65(2), 805–818. https://doi.org/10.1016/S0309-1740(02)00285-1
- Savic, I. V. (1985). Small Scale Fresh Sausage Production. In Small-Scale Sausage Production. http://www.fao.org/docrep/003/x6556e/x6556e04.htm
- Schmid, A., Ampuero, S., Bultikofer, U., Scherrer, D., Badertscher, R., & Hadom, R. (2009). Nutrient Composition of Swiss cooked sausages. Research and Development, Fleischwirtschaft International, 62–64.
- Schönfeldt, H. C., & Hall, N. G. (2012). Dietary protein quality and malnutrition in Africa. The British Journal of Nutrition, 108 Suppl 2(SUPPL, 2. https://doi.org/10.1017/S0007114512002553
- Siham, A. A. (2015). Chemical Composition of Different types of different types of Sausage. American Journal of Research in Humanities, Arts and Social Sciences, 13, 151–154.
- Stajic, S., & Pisinov, B. (2021). Goat meat products. IOP Conference Series: Earth and Environmental Science, 854(1), 012092. https://doi.org/10.1088/1755-1315/854/1/012092
- Suzuki, A., Kojima, N., Ikeuchi, Y., Ikarashi, S., Moriyama, N., Ishizuka, T., & Tokushige, H. (1991). Carcass composition and meat quality of Chinese Purebred and European and Chinese cross Breeds Pigs. Meat Sci, 29, 31–41.
- Swing, C. J., Thompson, T. W., Guimaraes, O., Geornaras, I., Engle, T. E., Belk, K. E., Gifford, C. L., & Nair, M. N. (2021). Nutritional Composition of Novel Plant-Based Meat Alternatives and Traditional Animal-Based Meats. Food Science and Nutrition, 7(3), 1–12. https://doi.org/10.24966/FSN-1076/100109
- Teixeira, A., Silva, S., Guedes, C., & Rodrigues, S. (2020). Sheep and Goat Meat Processed Products Quality: A Review. Foods, 9(7), 960. https://doi.org/10.3390/foods9070960
- Titcomb, T. J., & Tanumihardjo, S. A. (2019). Global Concerns with B Vitamin Statuses: Biofortification, Fortification, Hidden Hunger, Interactions, and Toxicity. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1968–1984. https://doi.org/10.1111/1541-4337.12491
- Webb, E. C. (2014). Goat meat production, composition, and quality. Animal Frontiers, 4(4), 33–37. https://doi.org/10.2527/af.2014-0031
- Webb, E. C., Casey, N. H., & Simela, L. (2005). Goat meat quality. Small Ruminant Research, 60(1), 153–166. https://doi.org/10.1016/j.smallrumres.2005.06.009
- Yang, X., Sebranek, J. G., Luo, X., Zhang, W., Zhang, M., Xu, B., Zhang, Y., & Liang, R. (2021). Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings. Foods, 10(11), 2783. https://doi.org/10.3390/foods10112783