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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...

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Autors principals: Olusola Timothy Bolaji, Titilope Adebusola Abegunde, Rofiat Bolanle Abdudsalaam, Rufus Rotimi Dinrifo, Oladotun Olakanmi Oguntoyinbo, Isaiah Adeyemi, Omotayo Alaka
Format: Artigo
Idioma:Inglês
Publicat: College of Engineering of Afe Babalola University, Ado-Ekiti (ABUAD), Ekiti State, Nigeria 2026-03-01
Col·lecció:ABUAD Journal of Engineering Research and Development
Matèries:
Snail Meat
Grilling
Polycyclic Aromatic Hydrocarbons
Textural Properties
Thermal Treatment
Accés en línia:https://journals.abuad.edu.ng/ajerd/article/view/2132
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