Polycyclic Aromatic Hydrocarbons, Thermal, Textural and Quality Properties of Grilled African Snail (Acharchatina Marginata)

Grilling is one of the processing methods of raw meat into edible meat product.  These have tendencies to impact quality of the meat product. This study evaluated the impact of grilling on polycyclic aromatic hydrocarbons, thermal, textural, proximate, mineral and colour properties of African giant...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Olusola Timothy Bolaji, Titilope Adebusola Abegunde, Rofiat Bolanle Abdudsalaam, Rufus Rotimi Dinrifo, Oladotun Olakanmi Oguntoyinbo, Isaiah Adeyemi, Omotayo Alaka
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	College of Engineering of Afe Babalola University, Ado-Ekiti (ABUAD), Ekiti State, Nigeria 2026-03-01
Schriftenreihe:	ABUAD Journal of Engineering Research and Development
Schlagworte:	Snail Meat Grilling Polycyclic Aromatic Hydrocarbons Textural Properties Thermal Treatment
Online-Zugang:	https://journals.abuad.edu.ng/ajerd/article/view/2132
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