Intl. J. of Molecular Zoology, 2012, Vol.2, No.8, 62
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http://ijmz.sophiapublisher.com
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Table 2 Averages and gap-types of variables associated to the traditional smoking process (case of African brush-tailed porcupine and
blue duiker)
African brush-tailed porcupine
Blue duiker
Middleweight of the game before preparation / evisceration (kg)
4.70
± 0.2
5.500
± 0.200
a
Weight of the game eviscerated (kg)
3.30
± 0.2
4.375
± 0.500
Weight of the game after smoking (kg)
1.96
± 0.2
2.325
± 0.340
Lasted of the habiliment or tear up (min)
22.00
± 4.0
14.400
± 4.357
Middle quantity of woods clear soup (kg)
7.80
± 3.1
9.400
± 0.100
Middle quantity of wood (middle kg)/masse of meat smoke (kg)
2.40
± 0.3
2.200
± 0.100
Length average per day (h)
6.30
± 1.4
6.400
± 0.600
Percentage of middle loss of weight during smoking (%)
40.60
± 4.2
46.800
± 3.800
Output final means (in relation to the whole game) (%)
41.70
± 1.7
42.300
± 2.100
a
:
the time of evisceration of blue duiker doesn't take in account the time of tear up the skin
The either decorated finished games were arranged
dorsally on a hurdle, either in iron (metal grating) for
the metallic smokehouses above a smoky hot air.
1.4
Unit Operations
The smoking of the bushmeat takes place in several
operations that drive to two types of finished products:
weatherbeaten meat and "smoked" meat. Weatherbeaten
meat; so-called is the result of a light and short
smoking of only one fire in the Congolese popular
jargon. This meat, no cooked again, is appreciably
humid and little rare. On the other hand, meat
considered like smoke is cooked well and dry, of hard
texture. Fire is active (53.8% of cases; p<0.05), very
quick to the departure of smoking to avoid the
putrefaction of the game.
Some transforming estimate that the fire of the
smoking beginning must be soft (17.4% of quotes) or
moderate (26.9%) to allow the meat to cook slowly
and to avoid to burn meat in surface without making
cook the inside of muscles. During the operation of
smoking the smokehouse is covered not only to
contain the heat and smoke, but also to avoid the
deposit of dusts that can infest meat. This cover
encourages the cooking of meat and decrease the
quantity of wood used during the smoking. The
exhibition to the free air slows down the cooking of
meat, which loses its flavor then, its flavor or even its
taste (personal communication of a hunter). The gate
of the smokehouse also participates in the regulation
of the intensity of the heat. According to people
investigated (100%), the smoking fat meat proves to
be very delicate: it requires a sustained attention and
an experience of the transformer. In this precise case,
the fire of smoking must be soft and continuous,
because greases falling on the inferno activate fire;
what is susceptible to burn meat.
1.5
Kinetic of Temperatures of Air at the Level of
the Gate and the Hurdle According to the Time
It is first right to rise that the hygrometric degree of
the ambient air, during this period of follow-up of the
technological processes of the smoking, varied 52 to
66% (
average: (61.4±2.5)%). The Figure 1 illustrates
the evolution of the temperature of the environment
and the hurdle according to the time of the smoking in
the case of the athérure. The ambient temperature
stayed lower to 40°C, with an average of 35.6°C
(
extreme: 32°C to 360min
-
39
°C to 120min). As for
the temperature on the hurdle varied meaningfully:
+49°C in 150mins, reaching the maximal value of
126.3
°C. Was a progressively decreasing phase
observed then, until end of the smoking (θ=41.6°C),
the slope of this decrease adjoining 67%.
Otherwise, the Figure 2 indicates the evolution of the
temperature of the environment and the hurdle according to
the time of smoking concerning the blue duiker.
d
eviscerate
game the of
Weight
soup
clear
woods
of
Quantity
bois
smoke
meat
of
Weight
=
%100
on
eviscerati
before
Weight
smoking
after
Weight
output
Final
×
=
%100
on
eviscerati
before
game the of
Weight
smoking
after
Weight
-
on
eriscerati
after
game the of
Weight
losses
weight
of
Percentage
×
=