Ethnic meat products of the North African and Mediterranean countries: An overview

Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study

“…One potential explanation of these findings could be that the traditional methods involved to prepare this kind of preserved meat, which may not contain carcinogenic chemicals derived from industrial processing. During the preparation of traditionally processed meat in Morocco, a natural combination of spices, herbs and garlic are used to improve the flavor, aroma and color of the processed meat . It has been reported that these natural compositions, with their antioxidant activities, protect against damage caused by free radicals in the body .…”

“…Sausage and kebab, were considered as fresh red meat for the following reasons: sausage, is made, in Morocco, by ground fresh meat mixed with condiments and then stuffed into natural casing namely lamb intestine without adding additives and has a short shelf life even when stored at low temperature in a refrigerator . Kebab, it is prepared mostly by red meat mixed with spices and served immediately with pita bread . “Processed meat” referred to red meat or white meat that has been preserved either through industrial processing, referred to as “industrially processed meat”, or through traditional methods, including mainly salting and drying under the sun, referred to as Khlii and Kaddid.…”

“…Due to the nutrition transition, the Moroccan population now consumes a variety of meat and meat products, ranging from traditional Moroccan meat products to industrially processed meat. In the past, the Moroccan population consumed several traditional meat products (Kaddid and Khlii), that were processed via traditional procedures inducing biochemical and microbial actions that increase the shelf‐life while improving the flavor and nutritional quality of these products . Kaddid is made by cutting the ribs of the beef, or lamb, or camel into thin slices then mixed with olive oil, spices and herbs, such as cumin, smashed garlic, salt, vinegar and coriander, then hung in a sunny place until they are dried.…”

“…Khlii, is prepared by cooking kaddid in a mixture of beef fat, olive oil and water and will keep for up to 2 years at room temperature when conserved in its own fat where it was cooked. To date, khlii is more and more cooked in only olive oil without beef fat . The Moroccan people often eat khlii at breakfast with eggs or zucchini in tagine and Kaddid with traditional dishes such as couscous .…”

“…To date, khlii is more and more cooked in only olive oil without beef fat . The Moroccan people often eat khlii at breakfast with eggs or zucchini in tagine and Kaddid with traditional dishes such as couscous . Many studies have shown the beneficial effects of olive oil, cumin, garlic, vinegar and coriander on cancer prevention.…”