Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

The physicochemical characteristics and chemical safety of two categories of grilled meat from Niger were assessed, using sun drying and optionally wood fire grilling processes. Contamination factors associated with the critical unit operations were identified and the technological parameters were monitored through these processes. Sixty samples were analyzed for dry matter, pH, and water activity. Polycyclic aromatic hydrocarbons were assessed using HPLC‐FLD technique. No effect of the process on the duration of kilichi production was observed, whereas the yield of kilichi was significantly ( p  = .015) dependent on the process and kilichi category. Production of kilichi leads to losses of dry matter (yield <90%). All wood fire grilled samples were highly contaminated with BaP and PAH4, with concentrations exceeding up to 10 times the EU maximum limits set at 2 and 12 μg/kg, respectively. Kiln type, fire wood species, and processing practices were the critical factors for an improved quality of kilichi . Novelty impact statement The two main traditional processes of grilled meat production identified in Niger are characterized for one process, by sun drying and wood fire grilling of beef meat and for the second process by sun drying only, without wood fire grilling. Grilled meat obtained through the process not involving wood fire grilling has a level of PAHs contamination lower than the maximal limits for BaP (2 μg/kg) and PAH4 (12 μg/kg), whatever the category of grilled meat. All the wood fire grilled meat samples are highly contaminated with BaP and PAH4, exceeding up to 10 times the EU maximum limits for both BaP and PAH4.