Abstract:Background:Beef feet and heads, prepared in soup or incorporated into sauces, are widely consumed in Ouagadougou. However, very little scientific information exists on the nutritional quality of these beef co-products offered to consumers.This study focused on determining the technological and nutritional characteristics of smoked feet and heads, as well as dried bovine feet soldin Ouagadougou. Methods: Production monitoring was carried out at the Bouzoutyaar market in order to describe the processing of beef… Show more
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