Intl. J. of Molecular Zoology, 2012, Vol.2, No.8, 62
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Figure 1 Ambient temperature evolution at the level of the gate
and on the hurdle according to the time of smoking for a mass
of 3.5 kg of African brush-tailed porcupine meat
Figure 2 Ambient temperature evolution at the level of the gate
and on the hurdle according to the time of smoking for a mass
of 3.5 kg of blue duiker meat
Variations of the temperature of the ambient air
proved to be meaningful, active of 21°C to 42.5°C,
raised value to t=150min. With regard to temperatures
on the hurdle were they meaningfully increasing of
t=0 (θ=50°C) to t=120min (θ=107°C). Was the
observed decrease thereafter, weaker (Δθ=22° C).
2
Discussion
The goal of this survey was to analyze the traditional
processes of the smoking of the bush meat in
Congolese farming environment. At the time of our
investigation we raised already that alone 35% of
hunters investigated achieve smoking with a
smokehouse in metallic stock (table 1). On the other
hand, 61.52% among them make it is again with a
smokehouse on pickets and more rarely in a smoky pit.
Yet, the biggest innovation that appeared toward 1986
date (FAO, 2005) in the smoking of carnal products
consists in the apparition of smokehouses or ovens
improve "Chorkor" or "Altona". By their convenience
of use (long length of conservation, easiness of
mobilization and equipment), this smokehouse
permits a good joint of the transformation
(
smoking-cooking) between the farming environment
and the urban environment. It is the case of the
smoking-cooking of certain foods of street
("
coupe-coupe") or meat of beef braised, fish or
chicken recovered nowadays in Congolese urban
environment. The gotten data also put in evidence of
numerous inherent constraints to the transformation of
the bush meat in traditional products (table 2).
However, most hunters consider that the pickup of
wood is from afar the operation the most laborious
follow-up of the fire surveillance. It is in this sense
that one author underlines, in relation to changes of
behaviour intervened in sub-Saharan Africa that
followed itself of it of changes in life styles
(
Massamba, 2003). These last drove to an evolution of
the set of asks it food urban, including the one relative
to foods of basis. Practices of transformation and
representation of foods are modified therefore
considerably by the urbanization (Bricas, 1993;
Riquier-Desjardin, 1989). In city, the recourse to the
faraway stores makes necessary often to consolidate
products to preserve them and to condition them to
facilitate their transportation and their storage. Thus,
conditions of urban life modify calendars of work,
generate some new constraints. However, they open
some new opportunities in particular for consumers
and housewives (Muchnik, 1993; Nago et al., 1996).
Concerning features of the home and processes of
smoking adopted it suits to signal first that at the time
of the measure of a temperature above a hurdle or of a
chimney, more the plan of measure is big; more the
heterogeneities of temperature are strong. It was
necessary to grid this plan then and to measure the
temperature inside every slot and to determine a really
representative middle temperature from the sum of