Ethnic meat products of the North-African and Mediterranean countries: an overview Mohammed Gagaoua, Hiba-Ryma Boudechicha

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Mohammed Gagaoua, Hiba-Ryma Boudechicha. Ethnic meat products of the North-African and Mediterranean countries: an overview. Journal of Ethnic Foods, Korea Food Research Insti- tute/Elsevier, 2018, ￿10.1016/j.jef.2018.02.004￿. ￿hal-01723925￿

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Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives| 4.0 International License Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and legal disclaimersthatapplytothejournalpertain. note thatduringtheproductionprocesserrorsmaybe discoveredwhichcouldaffectthecontent,andall copyediting, typesetting,andreviewoftheresultingproof beforeitispublishedinitsfinalform.Please our customersweareprovidingthisearlyversionofthemanuscript.Themanuscriptwillundergo This isaPDFfileofanuneditedmanuscriptthathasbeenacceptedforpublication.Asserviceto Mediterranean countries:anoverview, Please citethisarticleas:GagaouaM,BoudechichaH-R,EthnicmeatproductsoftheNorth-Africanand Accepted Date: Revised Date: Received Date: To appearin: Reference: DOI: PII: Mohammed Gagaoua,Hiba-RymaBoudechicha Ethnic meatproductsoftheNorth-AfricanandMediterraneancountries:anoverview Accepted Manuscript 27 February2018 14 February2018 14 January2018 Journal ofEthnicFoods JEF 147 10.1016/j.jef.2018.02.004 S2352-6181(18)30005-2 Comment citer cedocument: Journal ofEthnicFoods

(2018),doi:10.1016/j.jef.2018.02.004. Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and local events, local rprd sn dfeet nml ore, u al ve all but sources, animal different using prepared p the of quality nutritional and flavor the enhance to place take can action microbial and numerous biochemical consumed countries these of peoples years, Libya, Egypt, countries: Mediterranean and African Abstract +33 39 46 62 73 4 Fax: +33 39 42 62 73 4 Phone: 2 1 Genès-Champanelle, France Genès-Champanelle,France Email: [email protected] ; [email protected] ; [email protected] Email: Dr.MohammedGAGAOUA; author: Corresponding * title: Running Algeria Constantine, hi, oia Mhrl, obiaMme, kl, Te Mkila, Boubnita/Member, Boubnita, Mcharmla, Ta Douara/Bekbouka/T’qalia, Klaya, Bouzelouf/Zelif, Kobiba, Soudjouk/Sucuk/Nakanek, Khlii, Khliaa Maynama, Tidkit, Tafra-gara, Merdouma/Mandi/Bourdim, Kourdass, [ products meat traditional Keywords: aspecandsocio-cultural and the historical related comm The V). (category products meat candied and/or smoked iv) III); (category products meat dry/dried pr meat fermented not dried ii) I); (category dried salte i) are categories identified The preparation. tradition both using categories 5 into grouped were pro meat traditional North-African 32 the of habits prepa t origin, the of covers objectives that knowledge main traditional The documented. were countries Cultural practices; Cultural Algeria nvrié lrot uege IR, eAr Sp UM Sup, VetAgro INRA, Auvergne, Clermont Université INATAA, Université des Frères Mentouri Constantine Constantine Mentouri Frères des Université INATAA, rdtoa ma pout cnttt oe f h anc the of one constitute products meat Traditional Ethnicmeat products of the North-African and Medit

Traditional meat products; North Africa; Ethnic pre Ethnic Africa; North products; meat Traditional family celebrationsfamily ACCEPTED Africa meat North products in Traditional Mohammed Gagaoua Comment citer cedocument: efu, ege, ot, udd Crd udd E m El Guedid, Cured Guedid, Kofta, Merguez, Melfouf, ACCEPTED MANUSCRIPT countries: an overview or religious feasts. In this systematic review, 32 review, systematic this In feasts. religious or

1 *,Hiba-Ryma Boudechicha

ts were discussed. were discussed. ts d and/or marinated meat products but not not but products meat marinated and/or d meat products (category IV) and v) cooked v) and IV) (category products meat al and scientific knowledge related to their to related knowledge scientific and al oducts (category II); iii) fermented semi- fermented iii) II); (category oducts ducts. Moreover, the listed meat products meat listed the Moreover, ducts. MANUSCRIPT iid o be to rified roducts. These ethnic meat products are are products meat ethnic These roducts. ration, characteristics, and consumption consumption and characteristics, ration, ep nrae h sef ie u as to also but life shelf the increase help ngia, Mrouzia ngia, Tunisia, Algeria and Morocco. Over Over Morocco. and Algeria Tunisia, on eating practices of these products these of practices eating on meat products in such a way that that way a such in products meat et utrl eiae f h North- the of heritage cultural ient his overview were to report the the report to were overview his r r 1, Route de Ain El-Bey, 25000 25000 El-Bey, Ain de Route 1, zr Lka, saa Bnadek, Osbana, Laknaf, Ezir, Hrioe, -32 Saint- F-63122 Herbivores, R paration diagrams; Maghreb; diagrams; paration halal Pastirma, Fregate, Fregate, Pastirma, hal/Tehane, Ban-Chems, Ban-Chems, hal/Tehane, and , and consumed during during consumed and , 2

Cachir erranean most known most ] from the 5 the from ] essli, Version preprint 32 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 9 8 7 6 5 4 3 2 1 Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and Cultural practices; Cultural Algeria. Keywords: aspecandsocio-cultural and the historical related comm The V). (category products meat candied and/or smoked iv) III); (category products meat dry/dried pr meat fermented not dried ii) I); (category dried salte i) are categories identified The preparation. tradition both using categories 5 into grouped were pro meat traditional North-African 32 the of habits prepa origin, the t covers that of knowledge traditional objectives main Te The documented. were Mkila, countries Boubnita/Member, Ta Douara/Bekbouka/T’qalia, Mcharmla, Klaya, Bouzelouf/Zelif, Boubnita, Kobiba, Khlii, Soudjouk/Sucuk/Nakanek, Khliaa Maynama, Tafra-gara, Merdouma/Mandi/Bourdim, Tidkit, Kourdass, [ products meat traditional events, local ve all but sources, animal different using prepared p the of quality nutritional and flavor the enhance to place take can action microbial and biochemical numerous consumed countries these of peoples years, Libya, Egypt, countries: Mediterranean and African Abstract title: Running

rdtoa ma pout cnttt oe f h anc the of one constitute products meat Traditional Ethnicmeat products of the North-African and Medit

Traditional meat products; North Africa; Ethnic pre Ethnic Africa; North products; meat Traditional family celebrationsfamily ACCEPTED Africa meat North products in Traditional Comment citer cedocument:

efu, ege, ot, udd Crd udd E m El Guedid, Cured Guedid, Kofta, Merguez, Melfouf, ACCEPTED MANUSCRIPT countries: an overview or religious feasts. In this systematic review, 32 review, systematic this In feasts. religious or

ts were discussed. were discussed. ts d and/or marinated meat products but not not but products meat marinated and/or d meat products (category IV) and v) cooked v) and IV) (category products meat al and scientific knowledge related to their to related knowledge scientific and al oducts (category II); iii) fermented semi- fermented iii) II); (category oducts ducts. Moreover, the listed meat products meat listed the Moreover, ducts. MANUSCRIPT iid o be to rified roducts. These ethnic meat products are are products meat ethnic These roducts. ration, characteristics, and consumption consumption and characteristics, ration, ep nrae h sef ie u as to also but life shelf the increase help ngia, Mrouzia ngia, Tunisia, Algeria and Morocco. Over Over Morocco. and Algeria Tunisia, on eating practices of these products these of practices eating on meat products in such a way that that way a such in products meat

et utrl eiae f h North- the of heritage cultural ient his overview were to report the the report to were overview his zr Lka, saa Bnadek, Osbana, Laknaf, Ezir, paration diagrams; Maghreb; diagrams; paration halal Pastirma, Fregate, Fregate, Pastirma, hal/Tehane, Ban-Chems, Ban-Chems, hal/Tehane, and , and consumed during during consumed and , Cachir erranean most known most ] from the 5 the from ] essli, 1

Version preprint 37 37 36 75 75 74 73 72 71 70 38 38 35 48 48 47 46 45 69 69 68 67 66 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 76 76 34 34 33 44 44 43 42 41 40 39 Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and . oua taiinl et rdcs f North-Afric of products meat traditional Popular 4. North-Africacountries 5. Conclusion 5. and futureprospects according to theindigenous knowledge preparatio of o aspects hygienic and religious Socio-cultural, 3. 2. Culinary 2. traditions of theNorth-African and Med Introduction 1.

4.3. Fermented 4.3. semi-dry/dried meat products (Catego 4.5. Cooked 4.5. and/or candiedmeat products (Category Smoked 4.4. meatproducts (Category IV) 4.2. Dried 4.2. not fermented meat products (Category II Salted 4.1. marinated and/or meat products but not 4.5.17. Cachir 4.5.17. [Product 32] 4.5.16. Mrouzia [Product 31] Tangia 4.5.15. 30][Product Bekbouka/ 4.5.14. T'qalia / Douara 29][Product Klaya 4.5.13. 28] [Product 4.2.4. Tidkit 4.2.4. 8][Product Kourdass 4.2.3. [Product 7] El 4.2.2. M’selli 6][Product 4.5.12. Bouzelouf 4.5.12. Kawareh /Zelif/ / H’Rgma [Product Ban-chems 4.5.11. 26][Product Tehal/Tehane 4.5.10. 25][Product Mkila 4.5.9. 24] [Product Boubnit 4.5.8. / Membar 23][Product Mcharmla/ 4.5.7. Kemounia 22] [Product Kobiba 4.5.6. 21][Product Khlii 4.5.5. 20][Product Bnadek 4.5.4. 19][Product Osbana/Osbane 4.5.3. 18][Product Laknaf 4.5.2. 17][Product Khliaa 4.5.1. Ezir [Product16] Maynama 4.4.4. [Product 15] Tarfa-Gara 4.4.3. [Product14] Merdouma 4.4.2. Bourdim / Mandi / 13][Product Fregate 4.4.1. 12][Product Pastirma 4.3.3. 11] [Product Boubnita 4.3.2. 10][Product Soudjouk, 4.3.1. Sucuk, Nakanek [Product 9] 4.2.1. Guedid 4.2.1. (Kadid/ Achedlouh) and curedGuedid [ Kofta 4.1.3. Kefta / Kabab / 3][Product Merguez 4.1.2. 2][Product Melfouf 4.1.1. /Boulfaf Zenan / 1][Product ACCEPTED Comment citer cedocument: ACCEPTED MANUSCRIPT

Summary Summary f preparation and consumption of meat products in products meat of consumption and preparation f iterraneancountries: brief a history n dried(Category I) classification countries: Mediterranean and an ) ) V) MANUSCRIPTryIII) 27] Products 4, 4, Products 5] 2

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Mediterranean Sea, known as the North-African count North-African the as known Sea, Mediterranean Culinary 2. traditionsof theNorth-African andMed andconsumption local during events, the of products meat prepared traditionally popular overvie this of intention the Thus, aspects. eating overviewedme ethnicpreparation32the diagrams of produ meat traditional popular and main the grouped sustainabilitythe developmentareas.andrural of concernedcountries.Consequently, havewould they cult the to connection close their is products meat characteristics[26 healthpotential have they that composnatural andquality properties,highsensory 19-2 16, [15, worldwide interest consumerregaining described infew briefculinary books. literaturecotheseproductsmeatoftherelated to Conse country. same the of areas close very between according also differ names Their characteristics. shdiameters,ofvariety a have Theysmoked.rarely d usuallyareNorth-African peoples the byprepared called world, Arab the of part Eastern Middle the andEgyptcountries arecollectivelythat knownas of differentstyles to risegivingpeoples, African differences cultural regional the hand, another On scientificallywerethem of reporHowever,few only Africa,namelyNorththe inandMediterranean count gastronomicandnutritional heritage ofmanycountr productsdifferentin countries throughout theworl Introduction 1. hs cutis r b oii Bre. oee, the However, Berber. origin by are countries these hist of set a of result the is Morocco, and Algeria h deay utr ad uiay tl o te north the of style culinary and culture dietary The includinproducts foodtraditional years, recent In culturally traditionally, are products meat Ethnic

ACCEPTED Comment citer cedocument: ACCEPTED MANUSCRIPT

familycelebrations untries is very scarce and refers only to recipesreferstoscarceonlyveryand untries is food across Morocco, Algeria, Tunisia, LibyaTunisia,Algeria, Morocco,across food From these viewpoints,theseFromsystematic this review , 27]. Furthermore, the particularity of ethnic ofparticularity theFurthermore, 27]. , d [1-5].d Theyconstitute important elements of orical, cultural and geographical factors. All All factors. geographical and cultural orical, Maghrib i t dsrb fr h frt ie h most the time first the for describe to is w ies,which areconsumed forcenturies In[6]. ition [21, 24, 25]. The consumers trust also consumerstrust The 25]. 24, [21, ition ot-fia cutis ter distribution their countries, North-African ay ral wti te eierna and Mediterranean the within greatly vary o h gorpi oii, oeie even sometimes origin, geographic the to characterized[7-11])andted [8-10,12-18]. apes, sizes, spices, seasonings, and sensoryseasonings, andspices, sizes,apes, r, eiae n te oa iett o the of identity local the and heritage ure, ried or cooked, due to the climate, and are andclimate, the to due cooked, or ried

MANUSCRIPT ries,dozens traditional meatproducts exist. g meat-based ones have been increasinglybeen have onesmeat-based g Mashriq n cmecal ms te aube food valuable the most commercially and a strong symbolic value by contributingbysymbolicstrongtovalue a at products as well as theirculturalrelatedas well productsas at ] Ti wud e u t ter particular their to due be would This 3]. old trade routes, links with Europe and and Europe with links routes, trade old unl, h ifrain n h scientific the in information the quently, iterranean countries: a brief history ries, consisting of Egypt, Libya, Tunisia Tunisia Libya, Egypt, of consisting ries, t o te ot-fia cutis and countries North-African the of cts westernmost part of Africa along the the along Africa of part westernmost or religious feasts. (“theArabic)West”incompared to “h Es”. h ma products meat The East”). (“the 3

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3. Socio-cultural, religious and hygienic aspects o aspectshygienic and Socio-cultural,religious 3. moreof culture Turkish influences significant than (1 time long a for control ottoman under were areas meat-bas diversify the to contributed and countries (18 British and French (1 Turks Spanish, (642A.D), Arabs B.C), (30 Romans Islamicdietary laws. accordancethe with from forbidden are pork from derived products food cleansed be must it and animal, the from drained be merciful most beneficent, the of words The suffering. animal’s the minimizes have that animals from comes Islamictradition the 31] [30, “permissible” means that word countries, Mediterranean t in reported is what is that and eaten usually are a countries North-African the Because fermentation. processes primitive using scarce; are sources meat produc stable more into meat of excess the used preserve were practices ethnic several years, many For prim the probably were blood and intestine animals, hunt by survived Africa North in existence their of and Levant.the to ties closer its gen is it other, the or one with grouped is it when the ethni cultural, has it while position: ambiguous an or Alger Morocco, in foods muscle-based of consumption influe all have climate Mediterranean the and Asia, products inNorth-Africa countries Maghrib aiu cvlztos nae NrhArcn countri North-African invaded civilizations Various th showed Romains archaeological and historical The Maghreb Maghrib ) to Libya and Egypt in the east (the east the in Egypt and Libya to ) influences, with its eastern part seen aseastern m linked its with part influences, seen ACCEPTED as seen usually is and both from different is it , th Comment citer cedocument: and 19and halal ” must be uttered at the time of animal slaughtering animal of time the at uttered be must

Similarly, Libya may itself be seen as bifurcated b bifurcated as seen be itself may Libya Similarly, ACCEPTED MANUSCRIPT meat is available for purchase everywhere. everywhere. purchase for available is meat th century), which all influenced the eating practice eating the influenced all which century),

. As reported by these last authors, permissible me permissible authors, last these by reported As . Mashrek erally considered part of the of part considered erally c and linguistic ties to both the both to ties linguistic and c others [33]. others [33]. ed foods [32]. However, The North-African North-African The However, [32]. foods ed

meat Therefore, foraging. mountain and ing he actual recipes. In all North-African and and North-African all In recipes. actual he been treated kindly, and killed in a way that that way a in killed and kindly, treated been MANUSCRIPT f preparation and consumption of meat of consumption andpreparation f nced the improvement of preparation and and preparation of improvement the nced re predominantly Muslim, “ Muslim, predominantly re ary source of food for these people [29]. people these for food of source ary 4 or food when consumed be could that ts before being eaten. Thus, pork and any and pork Thus, eaten. being before such as curing, smoking, sun-drying or or sun-drying smoking, curing, as such the diet and traditional meat products in in products meat traditional and diet the th ia and Tunisia in the west (the west the in Tunisia and ia Basmala in North-African countries mainly to to mainly countries North-African in - 18- at the earliest humans at the beginning beginning the at humans earliest the at 6 or es namely Phoenicians (332 B.C), B.C), (332 Phoenicians namely es th century), Italians, and finally the the finally and Italians, century), Mashrik th oreand Egypt the to century). Therefore, there were were there Therefore, century). being part of neither; however, however, neither; of part being “ n h nm o Gd most God, of name the In ) [28, 29]. Egypt occupies occupies Egypt 29]. [28, ) Halal . All blood must must blood All . etween Mashriq is an Arabic Arabic an is halal” Mashriq Mashriq s of these these of s Maghreb Mashriq due to to due meats at in in at and . . 4

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. oua taiinl et rdcs f North-Afric of products meat traditional Popular 4. spices of p final improvethe quality meat microbiological of use The [7]. seasoning during added herbs whi characteristics, organoleptic typical own their products ( Pastirma ( dried usually are which products, 36-38]. 10, ofthe products [9, al but shelf-life the increase to only not used all co fermentation, drying, curing, as such techniques me traditional The them. honor to way a and respect these of people the for Also, wellness. and health ethnicpeople [35]. usi characteristics typical with dishes or products (meat, valorized are animal the of parts all Thus, fo the result, a As it. do cannot who those to meat the if same the do to expected are world the around of month the of "of feastThe [33]. " sacrifice the of feast religious the on slaughtered is lamb Whereas, use. economic no of eate is beef Usually, consumed. highly also is milk catt milk, For [34]. prohibited is consumption pork abo stated as However, feasts. religious the during i privileged particularly is consumption mutton and she beef, mostly is area this in livestock domestic ind an in consumed region, the in product food main classification according to the indigenous knowledg according classification tothe indigenous Mkila Different meat products are prepared using one or m or one using prepared are products meat Different as products meat consider peoples North-African The Nor the of activity main the was farming Initially, . s el te netns r ue t peae saus prepare to used are intestines the well, As ).

), roasted on a charcoal (),charcoalroasted a on ( e.g.

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ACCEPTED ’l-Hijja Dhu Aid Al Adha Al Aid Comment citer cedocument: ) [7, 39]. The preparation of most of North-African of most of preparation The 39]. [7, ) , the day that the pilgrims to Mecca sacrifice a sh a sacrifice Mecca to pilgrims the that day the , ACCEPTED MANUSCRIPT ", also known as the great (great the as known also ", e.g Aid Al Adha Al Aid

Melfouf e.g.

Guedid ), cooked ( ),cooked ", weddings, birth of a child and circumcisions circumcisions and child a of birth weddings, ", so to enhance the flavor and nutritional quality quality nutritional and flavor the enhance to so ng ancestral practices that correspond to each each to correspond that practices ancestral ng ep, goats, camel and poultry [33]. The lamb lamb The [33]. poultry and camel goats, ep, countries serving meat to guests is a sign of of sign a is guests to meat serving countries , mkd ( smoked ),

roducts [10, 40]. roducts[10, ods of " of ods le is the most and principal source but goat but source principal and most the is le n only when the animal becomes older and older becomes animal the when only n h r mil atiue t te pcs and spices the to attributed mainly are ch y can afford to and to distribute part of the the of part distribute to and to afford can y offal, fat, head and legs) to prepare meat meat prepare to legs) and head fat, offal, oking and sometimes smoking, which are are which smoking, sometimes and oking

MANUSCRIPT considerations, religious to owing and ve at preparation involve natural and oldest oldest and natural involve preparation at e of preparation preparation eof n the North-African countries, namely namely countries, North-African the n special occasions. For example, during during example, For occasions. special igenous way together with wheat. The The wheat. with together way igenous th-African people where meat was the the was meat where people th-African e.g. plays an antimicrobial activity and and activity antimicrobial an plays ix of techniques, and there exist meat exist there and techniques, of ix el-Kebir n n Mdtraen countries: Mediterranean and an gs ( ages

Aid Al Adha Al Aid nutrient-rich products that ensure ensure that products nutrient-rich Tangia e.g. e.g. ), takes place on the 10the on place takes ), ) and some of them are fried of arefried them )and some

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Sudjouk " tend to involve meat. meat. involve to tend " meat products had products meat , emne ( fermented ), ) or sausage-like sausage-like or ) eep. Muslims Muslims eep. th day e.g. 5

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the literature. After what,the corresponding meat thepresentation ethnictheof meatproducts eacof meatproducts products i) thepreparation andpreservation techniques steps( productsmeatcharacteristicsconsideredabovethe characte product final the even and ingredients and productsconcerninganimalspecies,preparationthe distinctsub-families Therefore, [41]. tried we to literature t indicated that there is no common oneclassi than more including steps preparation several map ( groupedmeatproductsthendifferentinto were sub theNorth-African andMediterranean countries were theNorth-African Maghrebandculinary books.Thus, previouslyliteraturethepubl knowledge.all Thus, th of preparation the of phase second The heritage. t in knowledge their on based informants the select pra sociocultural source, meat consumption, of mode mainlfocusedquestionssurveyquestions. The ended semi-structured written a using interviewed to-face daughters. However, the respondents the were, when poss in passed mainly is preparation food of skills cases,somewomen’sonlyareconsidered. h wasThis has survey the The diagrams. preparation corresponding of maximum collect to conducted sometimes were preparationo ofknowledgetraditional onhousehold in different areas of the North-Africancountries. 4.1. Salted and/ormarinated meat products butnot photograph of theirfinal aspects (ready-to-eat) ar

saltedand/or marinated meat products but not dried For several reasons, it is extremelyseveralForreasons,is difficultitc to phases.two conductedin wassystematicreview This Fig. 1 (Category II);(Category ) by their corresponding numberas in (CategoryandIV) ACCEPTED iii) Comment citer cedocument:

fermented semi-dry/dried meat productssemi-dry/driedmeatfermented ACCEPTED MANUSCRIPT v)

cookedand/orcandiedmeat products

edepicted. The information were sought directlyfrom local listallthe information available formeatthe32 fication system tocategorize meat productsinto Table 1 products were then presented and once possible h category,h briefaoverview given is based on Table1 ished studies in the field were used includingusedwere field the studiesinished lassify ethnic meat products due to the use oflassifyuse theethnicmeatproductsto due

and were grouped into 5 categoriesongroupedbased 5 wereintoand steps, method of preservation,spicessteps,ofmethodof use -familiesbeforeprojectiongeographical a in itc ad ss Tu, h 3 lse ethnic listed 32 the Thus, uses. and ristics usinar cnitn o sml open- simple of consisting questionnaire identifiedtheandlistedin MANUSCRIPT questionnairesTheproducts. meat ethnic f ibleand namely forAlgerian peoples,face- ot-fia cutis rm ohr to mothers from countries North-African y on traditional knowledge of preparation,traditionalofknowledge on y 32 most commonmost32ethnic meatproducts of oweverjudgedreasonable native sincethe s vriw a bsd n cetfc and scientific on based was overview is e nieos ot-fia clue and culture North-African indigenous he (Category I); dried(Category I) agtd oty h ae pros n in and persons aged the mostly targeted tc, n te tnc au. e re to tried We value. ethnic the and ctice, asomto tcnqe Te available The technique. ransformation Initially, a field survey was conductedwas survey fieldInitially, a . ). Thedistinguished). categories 5 were

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The 32The smoked 6

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uig h rlgos es of feast religious the during Nort the in prepared product meat popular very a is asalso 53]. [41, preparation wh meats, ready-to-eat generally are products final smokin or cooking as such steps preparation Further as such cubes small into cut meat of piece of microbial growth anandcases some inhibition in e ofsource a provides also but development, flavor addition The products. meat traditional of case the marin curing a form to water in dissolved or powder productsmarinated[7, meat for preparation) (spicy th been have that red), or white (black, pepper and seeds, celery cardamom, garlic, curcuma, coriander, ca we these Among 48-50]. [8, products final the of andsensory of fromareuse also them plants, ingredients,most NaCl with treated been have that products meat the salt wet or dry of means by added be can it pieces, th during added generally is NaCl [47]. food muscle the enhances it and spoilage microbial controlling grow microbial of control the allows it perception, desirable them of most products, meat on effects of se rock BC 2000 as salt, a c. usedby Egyptians the meat fresh of the ingredientpreservation used for Typically products. meat several of preparation the removing blood vessels and small skin, the whole li whole the skin, small and vessels blood removing of aspect Melfouf 4.1.1.Zenan / /Boulfaf Melfouf preparSaltedand/orbemarinatedproductsmeatcan cur traditional to herbs and spices of addition The on the been have salt and meat times, ancient Since Boulfaf Melfouf is prepared from liver lamb that is slowly roasted slowly is that lamb liver from prepared is

textural properties and contribute to the enhanceme the to contribute and properties textural or are given in in given are ACCEPTEDZenan

In this first category, three products were listed listed were products three category, first Inthis , 2) , Comment citer cedocument: Merguez Ad l Adha” Al “Aid ACCEPTED MANUSCRIPT Fig. S1A Fig.

[Product1]

and3) and Melfouf Kofta Fig. 2 Fig. . The traditional preparation diagram and final final and diagram preparation traditional The .

into cured meats [42-45]. For example, it was it example, For cured [42-45]. meats into named asalso d. d. a salt or mined salt [46]. Salt plays a number plays number Salt a [46]. aor salt salt mined

xternal contamination, an antioxidant effect, antioxidant an contamination, xternal 9]. of spices not only contributes to color and and color to contributes only not spices of th, it modifies the water activity and hence and activity water the modifies it th, [51, 52]. [51, or ground coarsely as as coarsely ground or , respectively. For its preparation and after after and preparation its For respectively. , cinnamon, cumin, ginger, saffron, paprika, paprika, saffron, ginger, cumin, cinnamon, , salt, namely NaCl is historically the first first the historically is NaCl namely salt, , and nitrate or nitrite. Broad ranges of other other of ranges Broad nitrite. or nitrate and ing. On another hand, the cured meats are are meats cured the hand, another On ing. g [41] can also be salted or marinated. or salted be also can [41] g MANUSCRIPT otfeunl mlyd as employed frequently most e e mixing phase, while for the whole meat meat whole the for while phase, mixing e occurrence of oxidative processes of the the of processes oxidative of occurrence ed meat products, as for salt, improve the improve salt, for as products, meat ed ade. The use of spices is very frequent in in frequent very is spices of use The ade. h West of Algeria and Morocco, namely namely Morocco, and Algeria of West h n found for the North-African countries: countries: North-African the for found n ver is grilled for an approximate of two two of approximate an for grilled is ver , as it provides a salty taste and flavor flavor and taste salty a provides it as , ich are consumed within 2 days after after days 2 within consumed are ich ed from whole tissue of meat or from a a from or meat of tissue whole from ed Sharmula ly two strictly necessary ingredients in in ingredients necessary strictly two ly under an open hearth ( hearth open an under nt of the microbiological safety safety microbiological the of nt Kufta is added to the meat asmeat the to added is and are 1) are and or Kabab Merguez Melfouf . . Table 1 Table and and Sharmula known known Kufta

a dry a

The The ). It It ). 7 . .

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omny ae a a igein wt couscous. with ingredient an as eaten commonly ground] lamb whole a where roast North-African traditional i For 57]. “as known locally barbecued, [7, preparation after days 3 to 2 within temper refrigeration at stored when even life shelf preparation. its in included also be would mint h’rissa ( intestine lamb from a spices with mixed is meat ground Briefly, [15]. g 20%) (over fats of amounts high relatively contains S1B Fig. buffa and beef lamb, fat and lean of made generally well as used, casing specific the seasoning, the on among even and another to country one from variable of process The book. cookery Hispano-Muslim century " " "as Arabic Maghrebian in known the have all and spellings, several are there which rem product consumed worldwide this of hometown the for with vegetablesexample and sauces characterist taste liver the mask spices that judge o consumers wooden Some done. well until turning onto occasional skewered chunks the Finally, burning. pres allows This piece. liver cut each wraps salted Subsequen pepper). red hot and pepper (salt, spices to 2 of pieces cubic small into trimmed is it Then, th of surface the cook just to side each on minutes etuat aon te ol ad s iey consumed countries. widely is and world the around restaurants Amergaz Merk The origin of origin The 4.1.2. Merguez ā , conferring its hot and red color characteristic [ characteristic color red and hot its conferring , s

. h eyooy f h wr cms rm ebr lang Berber from comes word the of etymology The ". to prepare sandwiches. In some countries, likely in likely countries, some In sandwiches. prepare to . olr ma cn lo e sd s eety report recently as used be also can meat Poultry ). . h frt rte rcp for recipe written first The ". Merguez

ACCEPTED 2] [Product Fig. S1B Fig. Comment citer cedocument: is usually attributed to the Maghreb native people native Maghreb the to attributed usually is and Chwa

ACCEPTED MANUSCRIPT Merg Fig. 2 Fig. ” which derives from the word “word the from derives which ”

ā h’rissa z ). In morocco, it is heavily spiced with chilli pep chilli with heavilyspiced is it In morocco, ). " or " or " Merguez (a hot sauce originally from Tunisia). sauce hot from (a originally Merk Merguez ic. Merguez

is It "Sausage". a designate meaning same ( , with a sodium content around 800 mg/100 mg/100 800 around content sodium a with , as the way of consumption [55, 56]. It is is It 56]. [55, consumption of way the as Melfouf nd then stuffed into natural casing namely namely casing natural into stuffed then nd MANUSCRIPTā e liver and the inside should remain raw. remain should inside the and liver e is roasted on a spit or in a pit dug into the into dug pit a in or spit a on roasted is cm 3 erving pieces of liver against drying and and drying against liver of pieces erving Mirq za tr, t hud hrfr, e consumed be therefore, should it ature, l, lm cu peiul cend and cleaned previously caul lamb a tly, lo mixed with condiments ( condiments with mixed lo prefer ts consumption, it is usually grilled or or grilled usually is it consumption, ts regions of the same country, depending depending country, same the of regions " and in Spanish Arabic as "as Arabic Spanish in and " 15]. Further spices such as fennel and fennel as such spices Further 15]. is a fresh raw sausage that has a short short a has that sausage raw fresh a is in different European and Asiatic Asiatic and European different in ā 3 manufacturing manufacturing z r iron skewers and roasted with with roasted and skewers iron r before salting and seasoning with with seasoning and salting before can be served on bread/wraps with with bread/wraps on served be can s o pr o te eu n many in menu the of part now is is nnw [54]. unknown ains i i a aoyos thirteenth- anonymous an in is ) Melfouf Tunisia and Algeria, and Tunisia ed [34]. This sausage normally normally sausage This [34]. ed ae ( uage that is less spiced as they as spiced less is that Mechoui” Mechoui” Tamazigth Merguez (North-Africa) but but (North-Africa) [ Mechoui

Merguez Table 1 1 Table ) designing designing ) Merguez Mirk s highly is is the is ā per or per s , for for , " or or " and is is 8

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begun as long ago as roman times and it was practic was it and times roman as ago long as begun in products meat dried of popularity The [41]. meat prepa be can products meats Dried drying. of method d the of extent the i) including factors several to stabilit microbiological and g quality uniquesensory microbial the which at levels to reduced be could subjected been have that products of variety wide a of preparation the during steps processing various [ needs immediate exceeding quantities at available ex for meat fresh dehydrating of purposesingle the 4.2. Dried not fermented meat products(Category II typicallymarinating the by vinegar, meat with made known Morocco in appetizer or snack similar another bread, pita with immediately served Inverse Chickpea. boiled some with sauce a in eaten named is that product of capital (the Algiers in namely poultry, or lamb tr similar very another Algeria, In [58]. Egyptians grilled. then skewer wooden a on molded or charcoal ( cooking before hours 2 least at spices, see condiments of list complete with mixed and minced is meat lean boneless for method traditional The 56]. Kofta sol Ottoman by brought is that product meat Turkish “ cou Mediterranean and North-African to brought been North-Africa the in namely world, the across staple [53]. In this second category, 5 products were list were products 5 category, second this In [53]. Kofta Drying is considered as the oldest method for meat meat for method oldest the as considered is Drying Kofta 4.1.3. s rayt-a ma pout ht s rprd fr prepared is that product meat ready-to-eat a is ” means “to grind” in Persian. Whereas, it has been has it Whereas, Persian. in grind” “to means ”

Kofta or Kefta / / Kefta ACCEPTED or Kabab Kabab / / Mthewem Comment citer cedocument: Kabab is a meat product of oriental origin that has becom has that origin oriental of product meat a is ACCEPTED MANUSCRIPT [Product 3] [Product3] Table 1 Table Fig. 2 Fig. , because it contains high amounts of garlic. Howev garlic. of amounts high contains it because , Kofta

Tahini ). The pieces of pieces The ). preparation is summarized in in summarized is preparation ). The blend is usually formed into cigar-shape and cigar-shape into formed usually is blend The ). sauce or with boiled rice. We can further found found further can We rice. boiled with or sauce ed and are 1) Typical1) are and ed rying; ii) the achieved moisture and iii) the the iii) and moisture achieved the ii) rying; y of dried meats products are directly related related aredirectly products ymeats dried of specific meat products. Dried meats refer to to refer meats Dried products. meat specific tension of storage, or to preserve meat when when preservemeat to storage, of or tension aditional meat product prepared from beef, beef, from prepared product meat aditional Algeria) is used to produce a similar similar a produce to used is Algeria) onions, and pepper. and pepper. onions, ed in the Nile valley for thousands of years of thousands for valley Nile the in ed MANUSCRIPT diers who grilled the meat on their sword. sword. their on meat the grilled who diers to dehydration, so that moisture content moisture that so dehydration, to n countries. It is believed that that believed is It countries. n red from whole-tissue to fine emulsion of emulsion fine to whole-tissue from red 44, 59, 60]. Drying may also be one of of one be also may Drying 60]. 59, 44, ntries from Middle East. In fact, the term term the In fact, East. Middle from ntries Kofta the North-African countries may have have may countries North-African the In this case, it is called called is it case, this In ) as rowth is limited [50, 59]. Overall, the the Overall, 59]. [50, limited is rowth ly to to ly preservation. Originally, it is done for for done is it Originally, preservation. om ground meat by charbroiling [34, [34, charbroiling by meat ground om herbs and smashed onions (for the the (for onions smashed and herbs suggested that that suggested Qotban can be roasted directly on glowing on directly roasted be can Mthewem, (literally, “sticks”) which is is which “sticks”) (literally, the Guedid i. S1C Fig. Kabab Kofta known also as also known Sikh is originally a a originally is . Briefly, the the Briefly, . or e a fast-food fast-food a e

Kabab Kabab Kofta er, this is is this er, Kebab Kefta has has left left is by 9

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regions of Algeria. Its traditional preparation Itsregionspro traditional of Algeria. corresponding2018. to the for and winter during (Algeria) region Kabylia stews, legume prepa or flavor to added is it consumption, its For pr to place dry a in temperature room at jars glass [17]. lipolysis to flavor characteristic its owes add In activities. acidifying as well as activities of strains isolated Tunisian of safety the ensures s andmicrobiologicalfinal determine the chemical, Guedidcured preparation diagrams traditional reported Themost th to related mostly is mint) and coriander pepper, o addition the However, [11]. used meat of quantity which of salt of amount the brine, in or dry either dr sun for air open an in suspended then are strips strips thin into cut is meat raw the Traditionally, a aspect final the Thus, product. the of uses final dry and salting the used, ingredients the on mainly of preparation The 17]. 12, [11, used cam including meats red of types many from prepared m Tunisia) and Algeria, (Morocco, countries Maghreb Guedid Kadid salt and spices including black pepper, coriander a coriander pepper, black including spices and salt S2C Fig. El M'selli El 4.2.2. of activitywaterThe Guedid 4.2.1. in Maghreb Arabic or Arabic Maghreb in , 3) ,

El M’selli El cured Guedid and Guedid/Kadid/Achedlouh . Briefly, boneless lean meat is trimmed into thin thin into trimmed is meat lean boneless Briefly, . s wl-nw sle ad u-re taiinl m traditional sun-dried and salted well-known a is El M’selli El is a traditional low moisture meat product found t found product meat moisture low traditional a is ( Aiche, ACCEPTED S2B Fig.

[Product6] . xylosus S. , 4) , n “Couscous and Comment citer cedocument: Guedid Kourdass . utemr, h ciai cniin o te prep the of conditions climatic the Furthermore, ). Achedlouh from Tunisian Tunisian from ACCEPTED MANUSCRIPT can ranges from 0.50 to 0.7 [17]. The dominant mic dominant The [17]. 0.7 to 0.50 fromranges can Guedid

and 5)

Guedid was found to be to found was in Berber (by Berber in Avissar Tidkit differs from one region to another and depends depends and another to region one from differs ”, a wheat Semolina based dish prepared in in prepared dish based Semolina wheat a ”, Guedid cess has been reported [11] and summarized in and summarized [11] reported has been cess . . Guedid ition, the earlier studies reported that that reported studies earlier the ition, mixed with salt and eventually spices. Salted Salted spices. eventually and salt with mixed re some traditional dishes such as couscous, couscous, as such dishes traditional some re

[7]. question in area the of use customary e ensory aspects and quality of ensoryand quality aspects are given for givenfor are nd garlic hot paprika are sprinkled into the into sprinkled are paprika hot garlic nd ing techniques ( techniques ing d oo i nt las h sm ( same the always not is color nd event rehydration for several months [61]. months several for rehydration event MANUSCRIPT is visually appreciated depending to the the to depending appreciated visually is ying [18, 41]. Salting can be carried out out carried be can Salting 41]. [18, ying f spices (fresh garlic or powder, hot red red hot powder, or garlic (fresh spices f Berber [Products 4, 5] [Products5] 4, ost often after often ost a go atmcoil n lipolytic and antimicrobial good had Kabylian is generally stored in plastic bags or or bags plastic in stored generally is el meat and any part of the carcass is is carcass the of part any and meat el Staphylococci pieces or long strips. A mixture of mixture A strips. long or pieces new year which is now at 2968 2968 at now is which year new o be prepared in the North West West North the in prepared be o peoples in Algeria), 2) 2) Algeria), in peoples typicalGuedid a pout rprd n the in prepared product eat Fig. S2A,BFig. “Aid Al Adha” Al “Aid [12]. Accordingly, the the Accordingly, [12]. ( ) as well as the as well as ) Guedid Fig.S2A rto area aration roflora that that roflora . It can be be can It . i. 3 Fig. Guedid . . Cured Cured ) and and ) 10 ). ).

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4.3.Fermented semi-dry/driedmeat products(Catego and sauces. events. special very at served and consumed locally Pemmican to and [63] product meat Sudan [62]. rancidity oxidative of development the to c fat high due the to that reported earlierstudies Tidkit ( water fatand pow a obtain to ground are peoples, Berber Moroccan conditi weather and thickness meat the on depending mixture a is mi it are meat of pieces thin or strips Traditionally, persons, surveyed the to According or during andduring festivals weddings sausage. grilled/fried with a served as and consumed sliced either is It boiling. min 15 condition weather ball, of size the on depends time intestine the with up rolled diametrically is ball tow stomach the of side rough the balls, small form clean and washed previously into stuffed is mixture pep red hot cumin, salt, with seasoning and salting ( fat and spleen lung, liver, containersseveral days. for melt in incorporated then is meat the drying, After th are pieces seasoned The overnight. left and cuts rm omntd et ad et rdcs rprd by prepared products meat and meat) comminuted from ar They 66]. [65, microorganisms of activity the to Fermented meats are meat products that owe, at leas at owe, that products meat are meats Fermented 4.2.4. Kourdass 4.2.3. Tidkit

is a shelf-stable meat product that can be conserve be can that product meat shelf-stable a is

Tidkit Tidkit Kourdass s sndid et rdc ta i cnue i th in consumed is that product meat sun-dried a is is sold in market as “energy bars” popular around popular bars” “energy as market in sold is s suaelk pout rprd rm fa lamb offal from prepared product sausage-like a is Fig.S2E [Product8]

ACCEPTED [Product 7] [Product ). The blend is usually shaped into small balls bef balls small into shaped usually is The blend ). Comment citer cedocument: Fig. S2D Fig. El M'selli El

ACCEPTED MANUSCRIPT

Pemmican, ). All the constituents are chopped into small piec small into chopped are constituents the All ).

is mainly consumed with stew or sauce. stew or with sauce. mainly is consumed Kourdass Moussems NrhAeia ma pout 6] However, [64]. product meat North-American a ontent of ontent to be sealed and sun-dried ( sun-dried and sealed be to is usually prepared for home consumption consumption home for prepared usually is xed with salt and sun-dried for at least 7 days days 7 least at for sun-dried and salt with xed , an annual religious celebration. an , annual celebration. religious Tidkit en exposed to the sun by hanging on a wire. wire. a on hanging by sun the to exposed en e subdivided into fermented sausages (made (made sausages fermented into subdivided e per, garlic and black pepper ( pepper black and garlic per, ard the exterior [7, 39, 56]. After that, each each that, After 56]. 39, [7, exterior the ard s and season. and s

MANUSCRIPT ed stomach pieces of about 15×10 cm to cm 15×10 about of pieces stomach ed Tidkit ons. The dried strips called “ called strips dried The ons. ed fat and preserved in plastic or glass glass or plastic in preserved and fat ed der of meat and then mixed with animal with mixed then and meat of der

t partially, their characteristic properties properties characteristic their partially, t ry III) Couscous is similar to to similar is Tidkit, Tidkit, d at room temperature. However, the the However, temperature. room at d salting/curing and dry of the entire entire the of dry and salting/curing of dried meats and chopped fat. fat. chopped and meats dried of is also used to prepare some soups soups some prepare to used also is the world [64] while [64] world the e southern regions of Morocco. Morocco. of regions southern e its stability is affected and lead and affected lead is stability its ohr rdtoa dse or dishes traditional other , Kourdass using stomach, intestines, intestines, stomach, using Sharmoot ore cooking for 5 min. formin. 5 cooking ore is eaten after 10 to to 10 after eaten is Fig. 3 Fig. , a traditional traditional a , Table 1 Table ). The drying drying The ). Tidkit Tichtar” es before before es still a a still ). The The ). by by 11

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ees fo te rdc i esnil o poe fe proper for essential is product the from release inner from release moisture continuous facilitates processi during roles technological important plays In [73]. product finished the of quality carnosus starte added by or present naturally microorganisms to conferring wat to dried is it Subsequently humidity. and 25°C) s for dry to and ripen to hung is sausage the that, Sucuk r or black including spices and garlic salt, sugar, Sucuk East Middle the and Balkans the around consumed and camelorwater and made beef buffalo, entirely from ( Sucuk, produc 3 category, third this In dried. usually are pro are sausages fermented of types Many [65]. area lin often is products meat fermented of preparation add v) and drying the of extent iv) activity; water lactic high ii) pH; of lowering i) mainly: factors microbiologica The products. meat” “shelf-stable as pH final and water-activity dr and semi-dry undried, to drying of degree the on ratio. moisture/protein the to according or origin preservation the as such criteria various on based T 68]. 67, 25, [24, products meat valuable the most pr meat Fermented product. the of qualities sensory know period, ageing an by followed cuts, or muscles and 4.2 – 6.3%, respectively.6.3%, – 4.2 and moistu and pH final The 74]. [73, product fermented Nakanek Soudjouk Sucuk, Nakanek Soudjouk, 4.3.1. mix is then stuffed into natural casings, often us often casings, natural into stuffed then is mix f tail sheep and meat ground mixing by prepared is or i a ue, r fretd n ucoe suae of sausage uncooked and fermented dry cured, a is ) Nakanek and r uu (uky ad eae pout i te Midd the in products related and (Turkey) Sucuk or Sucuk Lactobacillus

ACCEPTED 2) , its solid aspect (aspect solid its Boubnita Boubnita Comment citer cedocument:

[65, 67, 69]. Accordingly, fermented meat products products meat fermented Accordingly, 69]. 67, [65,

plantarum plantarum Sucuk ACCEPTED MANUSCRIPT and3) is eaten as sliced breakfast ingredient (with eggs (with ingredient breakfast sliced aseaten is

Fig. 4 Fig. [Product9] Pastirma Sucuk, Sucuk, in

). The fermentation of of fermentation The ). re t sed p h poes n sadrie the standardize and process the up speed to order and irrespective of the preparation process, fat fat process, preparation the of irrespective and . . ed pepper, paprika and cumin ( cumin and paprika pepper, ed

acid bacteria growth rates; iii) decreasing of of decreasing iii) rates; growth bacteria acid Furthermore, the classification can be based based be can classification the Furthermore,

the Historically, [2]. spices and salt of ition s ee itd 1) listed: were ts production of conditions climatic the to ked everal weeks at ambient temperature (20 – – (20 temperature ambient at weeks everal er activity values usually below 0.90 hence hence 0.90 below usually values activity er lamb meat lamb ( MANUSCRIPT groups several into categorized be can hey l stability results from a series of specific specific of series a from results stability l oducts are traditionally and commercially commercially and traditionally are oducts practices of fermentation, the country of of country the fermentation, of practices duced in the North-African countries that that countries North-African the in duced re of re fretd asgs ht ifr n their in differ that sausages fermented y parts of the product. Regular moisture moisture Regular product. the of parts ng. It helps loosen the mixture, which which mixture, the loosen helps It ng. s oty opsd by composed mostly rs n as ripening, to achieve the desirable desirable the achieve to ripening, as n mnain n aoaiain f the of aromatization and rmentation ing the small intestine of sheep. After After sheep. of intestine small the ing o mn yas 7] Traditionally, [72]. years many for Sucuk at (90% lean meat and 10% fat), fat), 10% and meat lean (90% at Table 1 Table Turkish origin [70, 71]. It is is It 71]. [70, origin Turkish are in the ranges of 4.8 – 5.5 5.5 – 4.8 of ranges the in are Sucuk Soudjouk, Soudjouk, le East and Maghreb Maghreb and East le can be either made by by made either be can ). It has been produced Itbeen ).produced has Staphylococcus Staphylococcus Fig. S3A Fig. known also as as also known are considered considered are or cheese) cheese) or ). The The ). 12

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niae ta lci ai bacteria, acid lactic that indicated Pastirma sun-dr of days 12 to 5 Finally, day. 1 for kept and p hot of consisting paste a with covered are blocks pr After dried. then weights heavy with pressed and The winter. in days 15 to up and summer during days rem to water with rinsed are strips meat salted the s is meat salted the period, this During days. 5 to an rubbed are strips meat the that, After diameter. S3C a and diagram traditional The used. cuts muscle the the that seems it However, used. are carcass the of and lamb muscles, buffalo water or beef whole using S3C pr its of step crucial of preparation process the is it as pressing, means fact, In Egypt. in consumed and prepared pasta. ( product final The 2013). Benkerroum, 2006; a dry to left is it where air open the in suspended ( intestine pap lamb cleaned pepper, previously hot red ginger, cumin, coriander, (salt prepare To stuffed. " dialect, Maghreb feast religious the mostlyafter and[75]. savorysandwiches pastries se further is It filling. sandwich a in included or microorganisms in in microorganisms Pastirma Pastirma 4.3.3. Boubnita Boubnita 4.3.2. and ripenin and drying finally and pressing salting, ): . The final pH of pH final The . Fig.4 ( is a typical Moroccan dry fermented sausage ( sausage fermented dry Moroccan typical a is Basterma , respectively. Briefly, the meat is trimmed into s into trimmed is Briefly,the meat respectively. ,

ACCEPTED [Product 11] [Product [Product10] Boubnit" Boubnit" Pastirma Boubnita Pastirma , , Comment citer cedocument: Basturma Pastirma 8] Te lcd us of cuts sliced The [80]. , lamb meat is cut into small cubic pieces, seasone pieces, cubic small into cut is meat lamb , eern t “ag itsie f eflm” where beef/lamb”; of intestine “large to referring “Aid Al Adha” Al “Aid ACCEPTED MANUSCRIPT takes several weeks and includes three well-define three and includes takes several weeks

Micrococcus

r Pastrami or ranges from 5.7 to 6.1 [79]. The microbiological c microbiological The [79]. 6.1 to 5.7 from ranges i. S3B Fig. Pastırma Fig. 4 Fig. . The origin of the word is thought to derive fromderive to thought is word the Theof origin . ). The sausage is then tied with a rope and and rope a with tied then is sausage The ). and and ) is a ready-to-eat meat product commonly commonly product meat ready-to-eat a is ) nd ferment slowly in the shade (Daoudi et (Daoudi shade the in slowly ferment nd rved as an appetizer or used as a topping on on topping a as used or appetizer an as rved ometimes turned or salted again. After what, what, After again. salted or turned ometimes ove the excess of salt and air dried for 2 to 3 3 to 2 for dried air and salt of excess the ove d covered with salt, piled up and cured for 2 2 for cured and up piled salt, with covered d epper, garlic and fenugreek called "called fenugreek and garlic epper, ) is consumed in a sauce with vegetables or or vegetables with sauce a in consumed is ) quality of the finished product depend on on depend product finished the of quality essing and drying, the entire surface of the the of surface entire the drying, and essing

photograph of photograph MANUSCRIPT is derived from Turkish “ Turkish from derived is g [76-78]. The product is mostly prepared prepared mostly is product The [76-78]. g camel meat ( meat camel ying are needed to obtain a ready-to-eat ready-to-eat a obtain to needed are ying dried meat blocks are generally piled up up piled generally are blocks meat dried Staphylococcus eparation process [72]. The traditional traditional The [72]. process eparation rika, and olive oil) and stuffed into into stuffed and oil) olive and rika, Pastirma Table 1 Table trips of 60 cm long and 5 cm in andof cm cm 60 5 long trips in are usually consumed with with consumed usually are Table 1 Table Pastirma Pastirma ), prepared and consumed consumed and prepared ), ee h ms abundant most the were ) and different parts parts different and ) are given in in given are Bastırma” d with spices spices with d d steps ( steps d the meat is is meat the çemen ounts ounts that Fig. Fig. Fig. Fig. al 13 ., ., " "

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camel meat is cut into whole pieces of 5 to 6 cm le cm 6 to 5 of pieces whole into cut is meat camel of diagram fr prepared mostly pieces meat dried eventually and Faso.Burkina and MaliAlgeria,Niger, stretchin area vast a in desert, Sahara the inhabit peoplealsospelled Algeri of regionssouthern of populationindigenous knownasalso pr meat 4 listed have we products, meat traditional fourth this In [37]. consumption before treatments co the of some Usually, [86]. flavor smoked typical wit moist relatively remains meat the smoking, cold i meat the and temperatures high at out carried are final the of life shelf the and properties sensory appl the However, used. are procedures smoking many re of the and smoke the durat density,composition and the smoking, of type the including factors, many extens the However, smoke. the in present compounds prod the of life shelf and safety, quality, sensory has treatment The promote material. raw treated previously which heat, and enzymes of action concerted curin Smoke 82]. [81, processing thermal a is it as Smokin [44]. wood of pyrolysis by produced is which 4.4. Smokedmeat products(Category IV) asfora pizza. topping over lightly grilled fried, are that eggs scrambled The pieces are partially sun-dried and smoked for t for smoked and sun-dried partially are pieces The includin spices of set a and salt with seasoned dry Fregate 4.4.1. pre the in point any at smoked be can products Meat preservat in centuries for applied been has Smoking

Fregate s rayt-a ma taiinl rdc prepare product traditional meat ready-to-eat a is Fregate Bourdim

ACCEPTED12] [Product Twareg has been identified and is given in in given is and identified been has or or Comment citer cedocument: Mandi or Touareg ACCEPTED MANUSCRIPT , 3) ,

Tarfa-Gara are a large Berberlargeareaethnic confederation. Theyprinc Fregate preparedby products [85]. Hot smoking or warm smoking smoking warm or smoking Hot [85]. products and 4) and a charcoal fire [58]. More recently, it is used used is it recently, More [58]. fire charcoal a g onion, garlic, coriander and hot red pepper. pepper. red hot and coriander garlic, onion, g fo fr otwsen iy t southern to Libya southwestern far from g

wo to three days. The meat is then buried in in buried then is meat The days. three to wo ngth and 5 cm thick, carefully incised, then then incised, carefully thick, cm 5 and ngth also nutritional implications and affects the the affects and implications nutritional also uct due to the bacteriostatic effect of the the of effect bacteriostatic the to due uct ion of smoking [83, 84]. of smoking ion [83, n this case is usually cooked. Contrary to to Contrary cooked. usually is case this n called a MANUSCRIPT oducts that are 1) are that oducts ld smoked meat products undergo further further undergo products meat smoked ld h light brown to dark brown color with a with color brown dark to brown light h i a obnd ramn, ae o the on based treatment, combined a is g category and among the North-African North-African the among and category g is almost an elemental part of curing, curing, of part elemental an almost is g lative humidity, velocity, temperature, temperature, velocity, humidity, lative m ae ma [1. h preparation The [11]. meat camel om ied temperatures affect both the typical typical the both affect temperatures ied Fig. S4A Fig. Maynama ion of meat, by exposing it to smoke, to it exposing by meat, of ion ion of these changes will depend on on depend will changes these of ion s protein and lipid changes in the the in changes lipid and protein s aain rcs ad consequently, and process paration Tuareg “Tuareg” ad ihy prcae b the by appreciated highly and d . For its preparation, boneless preparation, its For . . . consists of cured, smoked smoked cured, of consists ( Fregate, Fregate, al 1 Table . The ). 2) Merdouma Tuareg ipally 14

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Southern region of the country. It is a ready-to-ea a is It country. the of region Southern turn homogeneous cooking. to occasionally stirred stone, the of heat the andpreheatedcharcoal theinareplaced inside the spleen, and kidney), salted and seasoned( cubi small by stuffed is stomach cleaned previously Indeed, from derive to thought is word the of origin Arabic fromthethe word comes inhabite historically have who peoples Arab nomadic a basically still with served formerly is It feasts. and weddings as or Egypt) 5 the inside suspended are cuts meat the in placed is wood the in dug hole a as presented oven of kind special a in cooked are cuts The optional. is spices ( spices of set a and salt with mixed incised, lamb/goat) sized small and young a (usually carcass “ served or dishes prepared traditional with eaten is ambi at storage before again dried or smoking after a that of that pro preparation traditional The [88]. meat camel or Mella” ). The cooking duration depends on the type of meat of type the on depends duration cooking The ). Matmora, Matmora, Maynama 4.4.4. Tarfa-Gara 4.4.3. Merdouma 4.4.2. Merdouma bread. bread.

Tarfa-Gara Maynama Tarfa-Gara Merdouma / Bourdim / Mandi Bourdim a s taiinl lein et rdc ta hs be has that product meat Algerian traditional a is

s n o te ot oua rayt-a ma produ meat ready-to-eat popular most the of one is hole in the sand that contains ashes for 7 days. days. 7 for ashes contains that sand the in hole s nte ma pout rprd y h Agra S Algerian the by prepared product meat another is Bedouin

, which consists on trimming, seasoning and smoking and seasoning trimming, on consists which , ACCEPTED (in Libya) is considered as the main dish served d served dish main the as considered is Libya) (in

[Product15] s rprd rm tmc ad fa o lm o came or lamb of offal and stomach from prepared is [Product 14] [Product Tandoor Tarfa-Gara Comment citer cedocument: practice used after hunting. The term The hunting. after used practice and burned to generate a charcoal. Before closing Before charcoal. a generate to burned and ACCEPTED MANUSCRIPT badaw

preparation isa common Tandoor

ī

[Product13] , which means " which , means Fig.S4C without touching the charcoal ( charcoal the touching without “Tuareg” Table 1 Table Tandoor stomach. smoking/cookingThe ensuredisby ). After that, big stones of approximately8 cm with other traditional Saharan foods such as as such foods Saharan traditional other with t roasted spicy whole-tissue beef, lamb, goat goat lamb, beef, whole-tissue spicy roasted t cooked rice or wheat. In Algeria, In wheat. or rice cooked dry The clay. by inside covered and ground ent temperature. In its final aspect, final its In temperature. ent h ofl nie tmc ad nue an ensure and stomach inside offal the cess of cess MANUSCRIPT

d the desert regions in North Africa, and and Africa, North in regions desert the d pee o ofl itsie, ie, lung, liver, (intestines, offal of pieces c ). It is important to note that the use of use the that note to important is It ). and the size of the cuts [87]. [87]. cuts the of size the and kon lo s a as also (known or whole pieces of beef meat that is is that meat beef of pieces whole or desertdweller which refers to the stomach of animal. of stomach the to refers which Bedouin Maynama Fregate Bedouin come highly popular in the the in popular highly come practice after hunting. hrn epe. hs the Thus, peoples. aharan can be consumed directly directly consumed be can uring special events, such such events, special uring cts made from a whole whole a from made cts ". ". ( Fig. S4D Fig. . . means a grouping of of grouping a means However, the quality quality the However, Taboon Fig. S4B S4B Fig. ( l al 1Table ) is similar to similar is ) , hc i a is which ), the hole, the the hole, the Merdouma Mandi and Fregate . The ). Fig. Fig. (in 15

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ot Es o Agra ( Algeria of East North 17) Klaya as Bnadek 1) are that products meat ethnic North-African of category fifth this In conditions. contribu They meat. cooked of the shelf life extend and fats Traditionally, 92]. 91, [10, products meat et c the Usually, region. and population to each of tradition linked are meat raw to applied techniques pathogenic and spoilage of destruction by products stability meat and meat of aspects and texture final these All [44]. medium transfer liquid a uses that st boiling, encompass that cooking wet the However, he to meat of exposure direct a to refer procedures ther popular auth and quality most sensory the on effects the substantial are frying or cooking (moist) an chew easierto and agreeable wasmore considered when accidently, meat roast savored have first may b has it although unclear is meat cooking of origin reduci by life storage its extend to and flavor the cookin to subjected is Generally,meat preparation. 4.5. Cooked and/orcandied meat products (Category hunting( stil It Algeria. of regions Southern in restaurants smoke). (curing wood of type the on and type) (a cuts meat the on depends product finished the of Africa. The origin of the word is thought to derive to thought is word the of origin The Africa. 15 the between Algeria to brought probably Khliaa Ezir Khliaa 4.5.1. i step essential an is treatment thermal or Cooking Membar Cachir , 14) , , 5) 5) ,

Khliaa Ezir Fig.5 . . 9) , Bekbouka Khlii, Khlii, is a typical traditional meat product prepared and prepared product meat traditional typical a is ). ). Mkila

ACCEPTED 6) Kobiba [Product 16] [Product known also as also known , 10) 10) , Comment citer cedocument: al 1 Table Tehal , 7) , ACCEPTED MANUSCRIPT Mcharmla Khliaa Ezir Khliaa or . t em ta ti ma pout rgnt fo T from originate product meat this that seems It ).

T'qalia Tehane , known also as as also known , th or , 11) 11) , , 2) 2) , and 16and Douara Maynama traditional meat products, we have listed 17 17 listed have we products, meat traditional Laknaf, Laknaf, een existed for millennia when early humans humans early when millennia for existed een cooking techniques contribute to modify the the modify to contribute techniques cooking mount of lipid content), spices (quantity and and (quantitycontent),spices lipid of mount te also for certain products to create vacuum vacuum create to products certain tefor also oils are the medium that are often used to to used often are that medium the are oils from old Arabic, old from g h icdne f piae 8, 0. The 90]. [89, spoilage of incidence the ng g to enhance its palatability by intensifying intensifying by palatability its enhance to g enticity of the final products [38]. The dry The [38]. products final the of enticity ooked meats are considered as ready-to-eat as considered are meats ooked Ban-chems at including roasting, broiling and grilling. grilling. and broiling roasting, including at ls also a common common a also ls MANUSCRIPT fire forest a in killed animal an of flesh the d digest than usual raw meat. Dry and wet and meat. raw Dry than usual digest d th ewing and steaming, is a thermal process process thermal a is steaming, and ewing organisms [50]. The specific cooking cooking specific The [50]. organisms centuries during Ottoman rule in North North in rule Ottoman during centuries n cooked and/or candied meat products meat candied and/or cooked n . Cooking contributes further to their their to further contributes Cooking . V) hnic background, cultural habits and and habits cultural background, hnic , 15) , mal processing methods that have have that methods processing mal 3) s o pr o te eu n many in menu the of part now is Kemounia Osbana Tangia, 12) , consumed exclusively in the the in exclusively consumed Kawareh , spelled also spelled , “Khliaa” 16) , 8) 8) , Bedouin Boubnit Mrouzia or referring to the to referring practice after after practice H’Rgma , known also also known , and finally and Osbane, Osbane, urkey, urkey, , 13) 13) , 16 4) 4)

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(a fried donut), or added as an ingredient to vario to ingredient an as added or donut), fried (a cumin. and coriander seasoning/ma The separate. to easy are fibers until o mixture a in marinated salted, are thick cm 6 – 4 ( meat lamb or beef of tissue whole suchas appet an as eaten is It processing. further without [10]. conditions storag the iii) and cooking of time and temperature of stability microbial ensure causi microorganisms against preservation efficient condition processing The flavor. garlic of presence Ezir (±0.12). 6.04 around is product final of pH average in preserved then is mixt The mi a in immersed are blocks meat the cooking, After an at cooking before stirring occasional with place cure The weight. total the of ~9% is salt of amount coriande including spices of mixture dry a applying andtraditional recipes. Briefly, mea boneless lean preparedaccordingtraditional theto diagramgiven ripeningin step or jar earthenware an ( well-definedstepsdifferent [11]. meat processed a as preferred is it nowadays especially quantities excessive at available is it (beef,lamb, goatpast, camel)or the meat. In preserved is [10]. whereit and mixture fat and oil olive in step storage chickpeas [11]. chickpeas[11]. 4.5.3. Laknaf 4.5.2. s ugd ey edr ih ih nest o flavo of intensity high with tender very judged is Chakhchoukha

Laknaf Osbana/Osbane is a typical North Eastern Algerian meat product ( product meat Algerian Eastern North typical a is Ezir [Product 17] [Product17] ACCEPTED Ezir Khliaa for more than 1 year and at room temperatureroom1 at [9, andyear 1 thanmore for Laknaf Ezir and and Comment citer cedocument:

[Product 18] 18] [Product Khliaa Ezir Aiche ( i. 6 Fig. is a ready-to-eat meat product that is mainly cons mainly is that product meat ready-to-eat a is Fig. S5A Fig. s rayt-a ma pout sne t s genera is it since product, meat ready-to-eat a is ACCEPTED MANUSCRIPT Ezir hia Ezir Khliaa . . . h priuaiy f t taiinl iga pro diagram traditional its of particularity The ). for numerous months at ambient temperature [8-10]. temperature ambient at months numerous for Fig. S5B Fig.

isa cured and cooked meat producedusing fresh bo ): trimming, marinating, cooking, ripening and agei and ripeningmarinating,cooking,trimming, ): namely i) dual action of salt and spices, ii) ii) spices, and salt of action dual i) namely “Ezir” ). Lean boneless meat cuts of 5 – 8 cm length and length cm 8 – 5 of cuts meat boneless Lean ). Khliaa Ezir Khliaa t (5 – 8 cm length, 4 – 6 cm thick) is cured by by cured is thick) cm 6 – 4 length, cm 8 – (5 t izer with bread or added to traditional dishes dishes traditional to added or bread with izer in rinating spices mixture includes fresh garlic, garlic, fresh includes mixture spices rinating us culinary preparations such as lentils and lentils as such preparations culinary us

feast religious the in d meat is marinated for 7 days, kept at cool cool at kept days, 7 for marinated is meat d referring to the earthenware jar, the utensil utensil the jar, earthenware the to referring Regarding sensorial characteristics, characteristics, sensorial Regarding f spices for 2 days before cooking in water water in cooking before days 2 for spices f

e in olive oil and fat that create sous-vide sous-vide create that fat and oil olive in e MANUSCRIPT r, caraway and fresh smashed garlic. The The garlic. smashed fresh and caraway r, Its preparation still a family art involving art family a stillpreparation Its average temperature of 80°C on water. water. on 80°C of temperature average of s Fig.S5A xture of melted bovine fat and olive oil. oil. olive and fat bovine melted of xture ng microbial spoilage. Several factors factors Several spoilage. microbial ng r that is especially attributable to the the to attributable especially is that r was prepared to conserve meat, when when meat, conserve to prepared was hia Ezir Khliaa Table 1 Table basedempiricalon observations ), which is prepared using using prepared is which ), indicated that there is is there that indicated 0]. Thus,0]. Ad l Adha” Al “Aid umed with with umed KhliaaEzir lly consumed consumed lly es s the is cess Khliaa Khliaa neless ng in in ng Sfenj but , The The is 17

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preparation diagram and final aspect of aspect final and diagram preparation 8Andalusia. to expansions the of beginning the at Morocco to brought ( meat camel and goat lamb, beef, of whole-tissue [95]. with soup or stew/sauce a to added or sandwich a in even to flavor oil in dipped temperatu ambient at stored and closed meatballs hermetically The [87]. water entire the les for boiled andwater with arecovered balls the (2 time short a for olive-oil hot in fried are that ( pepper black d containing dry-spices and salt with mixed firstly Osbana During from areas. those immigrant with communities [94]. grain a often meal, and meat intes stuffed orsausage of types various to refers of aspect final The stomach. lamb cleaned preparation. its in included also are chickpeas and mi coriander, garlic, pepper, hot red with seasoned kid spleen, liver, (heart, lamb offal from prepared 1 feasts and weddings in consumed and prepared mostly salt, vinegar, cumin, seed oil, coriander and smash and coriander oil, seed cumin, vinegar, salt, 1 – 5 of strips into trimmed meat boneless Briefly, . t s sal sre wt cucu o i sue [ sauce in or couscous with served usually is It ). The preparation process of process preparation The Khlii 4.5.5. Bnadek 4.5.4. Osbana Kafteji is served with couscous or in a sauce [35]. a or served in [35]. sauce is couscous with is a typical and very popular Moroccan candied mea candied Moroccan popular very and typical a is

Khlii Bnadek h'rissa s tpcl uiin pcat ta i exclusivel is that specialty Tunisian typical a is spelled also spelled (fried vegetables) also known as known also vegetables) (fried

Table 1 Table [Product 20] [Product20] , a Tunisian hot and spice mixture. mixture. spice and hot Tunisian a ,

ACCEPTED 19] [Product ). The blend is subsequently shaped by hand into ba into hand by shaped subsequently is blend The ). Osbane Comment citer cedocument: Khlii ACCEPTED MANUSCRIPT or Usban Kishka has been described in earlier studies [7, 56, 57]. 56, [7, studies earlier in described been has

is one of the most popular ready-to-eat meat produ meat ready-to-eat popular most the of one is Khlii Khlii sausage is popular across Eastern Europe as well a well as Europe Eastern across popular is sausage Osbana köfteci are given in in given are min) with frequent stirring ( stirring frequent with min) tine with a filling made from a combination of of combination a from made filling a with tine th s than one hour until complete evaporation of complete evaporation until hour one than s Table 1 Table 0 cm are marinated in in marinated are cm 0 The mixture is then stuffed into previously previously into stuffed then is mixture The ed garlic. After that, the mixture is kept in a a in kept is mixture the that, After garlic. ed etr b Aa wrir drn Islamic during warriors Arab by century (

MANUSCRIPT ( ginger and nt neys) firstly cut into small cubic pieces, pieces, cubic small into cut firstly neys) e (re Fig. 6 Fig. in Turkey or with with or Turkey in ymn, coriander, ry-mint, s. It is usually eaten by Tunisian peoples peoples Tunisian by eaten usually is It s. Bnadek different events, namely events, different 93]. in the North-African countries ( countries North-African the in Fig. 6 Fig. are conditioned in glass containers containers glass in conditioned are ). According to [7], [7], to According ). Osbana ) is similar to that of that to similar is ) Fig. S5E Fig. are usually served as appetizers appetizers as served usually are t product prepared from boneless boneless from prepared product t y prepared from grounded meat meat grounded from prepared y ). ). Bnadek Fig. S5C Fig. is a sausage-like product product sausage-like a is and owes its characteristic characteristic its owes Ojja Sharmula h'rissa Fig. 6 Fig. lls of desirable size size desirable of lls ). Sometimes, rice rice Sometimes, ). (scrambled eggs) eggs) (scrambled Fig. S5D Fig. Khlii “Aid Al Adha” Al “Aid , curcuma and and curcuma , Kishka , respectively. respectively. , that include that is probably is The ethnic ethnic The ). Then, Then, ). , which which , Table Table cts cts 18 s s , ,

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rice. rice. Finally, [58]. Syria and Lebanon as such world the of parts many in described sameway ( ( pin with seasoned is whole the and garlic and onion with kneaded meat lamb or beef ground from prepared based sauce a with cooked or grilled served mostly offat. animal or vegetal becausecontent high the ar color) (unattractive stability color and flavor) temperat room at years 2 than more for preserved be various with served restaurants [39]. pizza for topping a as recently, more in ingredient an as used also is It breakfast. for variants, its of Irrespective Khlii” “ glass and of meat of pieces containers small The temperature. in stored fat, animal liquid in the First, are distinguishable. this Following water. of evaporation complete until fat animal water, contain that pot a in boiled then at for sun-dried and wire or rope laundry a on hung two or one for stirring occasional with coolplace a ma pout ae xlsvl fo lvr ( liver from exclusively made product meat eat feast religious the Fig. 6 Fig. S5F Fig. Agrish Mcharmla 4.5.7. Kobiba 4.5.6. the decreases it be may and healthier judged is It which is the cookedwhich is oi olive dipped in meat strips ). wih s h mi igein o sly traditional salty of ingredient main the is which ”

Mcharmla/ Kemounia Kobiba Kobiba

. h mabls r de-re a a eim et tu heat medium a at deep-fried are meatballs The ). is a typical Egyptian popular meat product (product meat popular Egyptian typical a is but consumed without cooking [72]. Several meatball [72]. cooking without consumed but , also known as known also ,

is similar to to similar is [Product 21] [Product21]

“Aid Al Adha” Al “Aid ACCEPTED Comment citer cedocument: Khlii “Typical Khlii” “Typical Çi Kemounia ACCEPTED MANUSCRIPT

Tajine [Product 22] [Product22] ğ is consumed as a ready-to-eat meat product, fried product, meat ready-to-eat a as consumed is Kobiba Kobiba köfte, in Algeria and Morocco ( Morocco and Algeria in

. . Khlii a is one of the most popular meat product prepared i prepared product meat popular most the of one is is eaten as an appetizer with prepared salad or coo or salad prepared with appetizer an as eaten is

traditional Turkish meatballs prepared following th following prepared meatballs Turkish traditional is considered as shelf stable meat product that ca that product meat stable shelf as considered is Khlii Sharmula , which consists of whole strips of meat immersed immersed of meat whole strips of which , consists Kebba different traditional dishes such as soups, and and soups, as such dishes traditional different i. S5G Fig. and eventually olive oil with frequent stirring stirring frequent with oil olive eventually and is now part of the menu in many Moroccan Moroccan many in menu the of part now is days. After this step, the cured meat strips are are meat cured strips the step, days.this After

of storage during problems major e

MANUSCRIPT are strips meat dried The week. one least preparation steps, three variants of variants three steps, preparation on milk and flour [58]. [58]. flour and milk on , a traditional meat product prepared in in prepared product meat traditional a , ure. However, lipid oxidation (rancidity (rancidity oxidation lipid However, ure. obtained after obtained or plastic and preserved at ambient ambient at preserved and plastic or hs f ui ad eea ohr spices other several and cumin of ches soft rice or or rice soft l as animal fat. l an to alternative Table 1 Table ). After removing the blood vessels vessels blood the removing After ). pancakes. The third one is is one third The pancakes. risks for cardiovascular diseases. diseases. cardiovascular for risks Table 1 Table rning until golden brown over over brown golden until rning s variants similar to to similar variants s ) that is a deep fried meatball meatball fried deep a is that ) Burghul ). Khlii Khlii Mcharmla cooking are called called are cooking (wheat semolina), semolina), (wheat Kobiba is a ready-to- a is Kobiba is usually is with eggs with “Diet “Diet Khlii Khlii are ked ked 19 n n n n e e

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close and stored at ambient temperature for more th more for temperature ambient at stored and close ( com until tend fat animal and oil) the olive (preferentially that, After tender. very is meat the until S5I aremixed meat ofor pieces preparation,strips its term the [ meats red of types all from strips meat fried and sauce. or mostly in is asappetizer consumed countries, both In [58]. butter little Aft hour. one of for water in boiled and water with paprika dry and pepper coriander, like spices some fresh mint, fresh onion, chopped salt, beef, ground ( sauce with or alone served and sliced is product gene are that spices and onion with water in boiled di to intervals at twisted be can intestine stuffed pe red hot pepper, coriander, ginger, salt, garlic, chopped semolina, of mixture a with intestine beef called s and used ingredients the on depending communities ( casing natural a as used be to water that intestine lamb or beef using prepared product bread atwith usuallyof any the time and consumed Mcharmla ( mixture the to added further c and cumin pepper, black pepper, hot red including p cubic small into cut is liver the skin, small and as ready-to-eat meat products that can be consumed consumed be can that products meat ready-to-eat as “ called product meat Turkish traditional i. 6 Fig. Mkila 4.5.9. Boubnit 4.5.8. . hn te itr i mrntd l te a i co in day the all marinated is mixture the Then, ). “Boubnit” i cniind ih i (hr i hs en cooked been has it (where oil with conditioned is )

is one of the most well-known Moroccan specialties Moroccan well-known most the of one is Mkila Boubnit / Membar “Makla” is mainly prepared from lamb and beef liver, poult liver, beef and lamb from prepared mainly is also known as as known also [Product 24] [Product24] in Algeria and Algeria in

ACCEPTEDu utensil the pan”, “frying means which Arabic, in Comment citer cedocument:

[Product 23] [Product23] Membar Fig. 6 Fig. ACCEPTED MANUSCRIPT “Membar” Boubnit ). The whole is then covered and cooked for 20 to 3 to 20 for cooked and covered then is whole The ).

eedn o te onr o oii, s sausage-l a is origin, of country the on depending al 1 Table Kavurma or in Egypt. In Algeria, Algeria, In Egypt. in Membar ). Its preparation varies between countries and and countries between varies preparation Its ). vide it into several separate sausages. It is then then is It sausages. separate several into it vide with salt, spices and chopped animal fat ( fat animal chopped and spicessalt, with plete evaporation of water. The final product final The water. of evaporation plete 39]. Originally, the word word the Originally, 39]. ” [72, 96]. These products are all considered considered all are products These 96]. [72, ” are previously cleaned and soaked in boiling boiling in soaked and cleaned previously are

( water and oil olive pper, rally the same used for seasoning. The final The seasoning. for used same the rally er cooking, cooking, er an one year. Basically, year. one an i. 6 Fig. year. MANUSCRIPT spices of mixture a with mixed and ieces er meat strips are fried in vegetable oil oil vegetable in fried are strips meat er oriander. Minced tomato and olive oil are oil olive and tomato Minced oriander. parsley, chopped fresh tomato, rice and and rice tomato, fresh chopped parsley, ( without further processing or cooking. In cooking. or processing further without Fig. S5H S5H Fig. animal fat, dried grapes, smashed fresh fresh smashed grapes, dried fat, animal is served immediately (as it crisps) and crisps) it (as immediately served is d lc bfr big okd n water in cooked being before place ld easoning. Even the name differ, it is is it differ, name the Even easoning. ). In Egypt, Egypt, In ). ) in glass containers hermetically hermetically containers glass in ) ( Membar ry offal can be also used. It is is It used. also be can offal ry and Table 1 Table Boubnit Fig. 6 Fig. sed to cook meat [7]. For [7]. meat cook to sed Membar is drained and fried in in fried and drained is ). It consists of cured cured of consists It ). is a stuffed lamb or or lamb stuffed a is ). It is then covered then is It ). Mkila Mkila i. S5H Fig. s tfe with stuffed is is similar to a to similar is derives from from derives 0 min. 0 ). The The ). Fig. ike ike 20

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Kawareh” a wascan where cooked it cookedand rice the sauce as eaten is it Egypt, In sauce. a with served (separable easily are bones until boiled The [93]. parsley fresh and pepper hot red caraway, ( cutting scraped and flamed cleaned, are legs of part lower Bouzelouf as such names, other by known is cooked ingredientin fat animal in conditioning before cooking of period stuf is stomach the drying, After separately. dried ( spices and fat chopped that kidney) and spleen, lung, liver, (intestines, rice. boiled with servedor a in sandwich ( product final the to texture creamy ( ginger, coriander, including spices and fat chopped Thus, 1 couscous. orwith served wellvegetables as eaten East. Middle the furtIt is cooked).is it where earthenware pot the Morocco, many popular restaurants in Algeria, namely in the Algeria, in the namely in manyrestaurants popular i. S5J Fig. ). 4.5.13. Bouzelouf 4.5.12. Ban-chems 4.5.11. Tehal, 4.5.10. Tehal Tehal Tehal i. S5L Fig. spelled also also spelled

is an Arabic word which means spleen, the primary i primary the spleen, means which word Arabic an is . h sufd pen s oty ae i a ra ov bread a in baked mostly is spleen stuffed The ). (in Tunisia) andTunisia) (in Klaya Bouzelouf /Zelif/Kawareh / H’Rgma Ban-chems Tehal/Tehane Mkila that is that s sufd oieoie pen ih rud beef, ground with spleen bovine/ovine stuffed a is is mainly prepared in religious feasts such as as such feasts religious in prepared mainly is s tpcl iyn et rdc ( product meat Libyan typical a is

is usually served with various types of types various with served usually is [Product 28] [Product28]

Tajine mostly consumed in winter [58]. Currently, [58]. winter in consumed mostly

ACCEPTED onion with mixed are legs and head of pieces The ). couscous [Product 26] [Product26] Tehane would also designate a braised stew of lamb or chi or lamb of stew braised a designate also would Comment citer cedocument:

Fig. S5K Fig. [Product 25] [Product Kawareh or served with pasta [7, 56]. pasta or with [7, served is another Moroccan traditional meat product speci product meat traditional Moroccan another is ACCEPTED MANUSCRIPT ). The mixture and the previously cleaned stomach a stomach cleaned previously the and mixture The ).

Fig. 6 Fig. (in Egypt) [97, 98]. After slaughter, lamb or beef or lamb slaughter, (inAfter Egypt)98]. [97, Zelif

Fig. 6 Fig. ). For its consumption, sliced consumption, its For ). (in

Fettah ). Morocco

[Product27] her called acalled her are cut into small pieces before mixing with with mixing before pieces small into cut are Bouzelouf

1 Table localities near Constantine region. near localities region. Constantine fed with pieces of offal and subjected to a to subjected and offal of pieces with fed

lso be served as a soup known as “ be as served lso a soup MANUSCRIPT rs sahd alc n ht e pepper red hot and garlic smashed fresh

Kawareh . . whole is then covered with water and and water with covered then is whole to remove the hair, then boiled before before boiled then hair, the remove to Ban-chems Tajine , H’Rgma ), “Aid Al Adha” Al “Aid ). It is prepared form bovine offal offal bovine form prepared is It ). can be roasted with vegetables or vegetables with roasted be can Maraq/Marqa (a Maghrebian dish named after named dish Maghrebian (a Bouzelouf ngredient of the product [7, 39]. 39]. [7, product the of ngredient (boneless head and legs) with with legs) and head (boneless en and this confers a soft and and soft a confers this and en lamb or camel meat, olives, olives, meat, camel or lamb is commonly added as an an as added commonly is or Bouzelouf Tehal is part of the menu in in menu the of part is ( in North Africaand North in Table 1 Table , garlic, coriander, coriander, garlic, , cken or beef with with beef or cken are griddled and and griddled are i Algeria), (in ). alty (alty Bouzelouf head and and head Chorbat Chorbat re sun- re Table Table 21

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fasting month of “ of month fasting the following days the in prepared traditionally is bread 99]. with [39, se a with Friday on dish family a as served usually hour 7 to 6 approximately long, very is cooking The covered and jar earthenware the to transferred then l preserved chopped and spices cilantro, or parsley prepare To [35]. bathhouse the slow-cooked would it where bathhouse), communal (a ethnicmeat product, a called ter urn-shaped an in prepared meat slow-cooked a is Adha”. Al at ready-to-eat consumed product This is meat 98]. comp until oil olive and water in cooked is mixture f and pepper cumin, coriander, ginger, paprika, hot sal with mixed and pieces small into cut is stomach ( stomach lamb or beef from prepared Tunisia), mainly foris during family, prepared oi olive contain that containers glass in conserved [98]. water of evaporation complete until stirring spices of mixture a and salt with mixed are pieces for water salted a in boiled then and pieces cubic ( lamb and preparation, the pieces of meat are mixed with salt with mixed are meat of pieces the preparation, And in time first the for simmered was it and Spain Mrouzia 4.5.16. Tangia 4.5.15. Bekbouka 4.5.14. Klaya “Tangia” is a Tunisian ready-to-eat meat product that is pr is that product meat ready-to-eat Tunisian a is

, is a typical Moroccan specialty, namely from the from namely specialty, Moroccan a is typical , Itof the the weddings on by eve prepared also is Mrouzia Bekbouka/ T'qalia / Douara Tangia Table 1 Table is a sweet and spicy Moroccan and Tunisian traditi Tunisian and Moroccan spicy and sweet a is s n o te aos ihs f h Mgrb countri Maghreb the of dishes famous the of one is

[Product 30] [Product . Thus, it is also the name of the strew cooked in in cooked strew the of name the also is it Thus, .

ACCEPTED Ramadan ). For its preparation, the meat, liver, kidney and kidney liver, meat, the preparation, its For ). [Product 31] [Product31] Tangia Comment citer cedocument: . Traditionally, . ” due to its high calorie value [39]. This product This [39]. value calorie high its to due ” ACCEPTED MANUSCRIPT Tangia

Moussems [Product 29] [Product 29] woe ics f et r mxd ih no, garlic onion, with mixed are meat of pieces whole , Tangia (an annual religious celebration) or weddings. or weddings. annual celebration) (an religious l firstly served for its cooking ( cooking its for served firstly l is cooked in an oven adjacent to a to adjacent oven cooked is an in al 1 Table

Islamic feast “ feast Islamic lection steamed seasonal vegetables as well well as vegetables seasonal steamed lection any time of the yearafter namely soon of anythe time lete evaporation of the added water [39, 93, 93, [39, water added the of evaporation lete t, fresh tomato, onions and spices including including spices and onions tomato, fresh t, with a circle of parchment paper ( paper parchment of circle a with emon rind ( rind emon and spices ( spices and MANUSCRIPT mmn ( moment a Klaya ra cotta cooking vessel (earthenware jar) jar) (earthenware vessel cooking cotta ra eh alc ( garlic resh lsa a e cnuis g [5. o its For [35]. ago centuries few a alusia, eoe rig n lv ol ih frequent with oil olive in frying before s. This popular ethnic meat product is is product meat ethnic popular This s. in the ashes from the fire used to heat to used fire the from ashes the in can be consumed immediately or or immediately consumed be can ). Traditionally, after cleaning, the the cleaning, after Traditionally, ). epared from meat and offal of beef beef of offal and meat from epared groom's family. groom'sfamily. locality of Marrakech ( Marrakech of locality onal meat product (product meat onal Fig. S5O Fig. i. S5M Fig. Ras El Hanout Hanout El Ras Aid Al Adha” Al Aid Fig. S5N S5N Fig. es (Morocco, Algeria and and Algeria (Morocco, es fat are all cut into small small into cut all are fat the pot, and hence of the of hence and pot, the ). The cured meat is is meat cured The ). ). After boiling, the the boiling, After ). and originated from from originated or during the the during or Fig. 6 Fig. i. 6 Fig. and Saffron), Saffron), and Table 1 Table Table 1 Table Hammam ). Fig. 6 Fig. ). The The ). Klaya “Aid “Aid ). It ). ). It ). 22 ). ). , ,

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according to the preparation techniquesused and th ethnicpreparation diagramswere identified. me The eth 32 time, first the For countries.Mediterranean and future Conclusion 5. prospects Luncheon sandwiches. ( slices into cut is sausage the eaten, co After steamed. then is that casings synthetic or ( olives green pitted and garlic smashed fresh and spices dry salt, eggs, with camel or lamb chicken, prep is it Traditionally, sausage. cooked and cured por are which charcuteries, European other of those Algerian the Algeria, 18 the from Historically, “ word Hebrew from ( Algeria in product meat ready-to-eat consumed ready-to-eat thandays.this 10 Thus, meat product preservatives as roles flavors pivotal paly sugar and Honey the as advance, in two or day a made be may and fennel ground seeds, Caraway cumin. and nutmeg, ginger, seeds, coriander cardamom, of blend spice a of taste characteristic The chickpeas. contains Tunisia, reduce is sauce the and plump are raisins the until cover again once is pot The added. are cinnamon and approximate an After simmered. is it coveredbefore c before overnight ( browns it as meat the turn to occasionally marinated then onion, and garlic utemr,telc fcmeca aalblt fo availability littlcommercial of lack theFurthermore, very and well-valorized not are products meat hs eiw itd h ms pplr rdtoa mea traditional popular most the listed review This sausageThe 4.5.17. Mrouzia

sausages. sausages. Cachir Cachir “Cachir” “Cachir”

is prepared in the same way as in Morocco except t except Morocco in as way same the in prepared is ACCEPTED 32] [Product s o oe xet iia i is set n taste and aspect its in similar extent some to is Kasher” Jews Comment citer cedocument: th n 19 and s te od “ word the use s h ms peae (oh rdtoa ad industri and traditional (both prepared most the is that means “fit to be eaten”, according to Jewish Jewish to according eaten”, be to “fit means that ACCEPTED MANUSCRIPT

th etr ad uig h peec o te rnh colo French the of presence the during and century

Fig. 6 Fig. Fig. S5P Fig. ) after a chilling period. It is often used to garn to used often is It period. chilling a after ) Casher” Mrouzia Table 1 Table eirfinal aspects.In theNorth-African regions, be to and removed is casing cooking, mplete (paprika, cumin, caraway and black pepper), pepper), black and caraway cumin, (paprika, is consumed with bread. bread. consumed with is Fig. S5Q Fig. In [100]. consistency syrup-like thick a to d i ma pout wr peetd n their and presented were products meat nic at productsat werethengroupedgroups into5 k-based. This appreciated meat product is a a is product meat appreciated This k-based. , therefore, therefore, , r most of the North-African meat products meatNorth-African the of most r MANUSCRIPT honey, sugar raisins, hours, drained of two and ed and let to simmer for 20 to 30 minutes, minutes, 30 to 20 for simmer to let and ed to distinguish their meat products from from products meat their distinguish to ared by mixing ground meat from beef, beef, from meat ground mixing by ared kolde s vial aot them. about available is knowledge e green anise can be also used. also be can anise green is due to saffron and and saffron to due is Fig. 6 Fig. will continue to improve with time. time. with improve to continue will ). The etymology of the word derived derived word the of etymology The ). cinnamon, pepper, clove, turmeric, turmeric, clove, pepper, cinnamon, pout o te ot-fia and North-African the of products t oig vr eim et stirred heat, medium over ooking ). The blend The ). ). After that, water is added and and added is water that, After ). Mrouzia hat the Tunisian Tunisian the hat can be preserved more preserved be can

is stuffed into natural natural into stuffed is to to "Ras El Hanout" El "Ras Mortadella al scale) and and scale) al dietary laws. laws. dietary Mrouzia Mrouzia ns in in ns and ish ish 23 ,

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References sectors. commercial,or not-for-profit Funding interest of Conflict N the significant information in on meatproducts associated colleagues and friends their thank further product meat traditional some of identification the overview.thanksSpecialthisproductsdescribed in participated,tradreportthehelped toanswered or Acknowledgments Mediterraneancountries. increase to order in beneficial be would guidelines be for conducted be would studies perceptions sensory products, negative emerging the to response a as o complexitycountries fortheir highnumber ofethnic groups thean to due work this in identified not futuregenerations.condusefulalso wouldtobeIt o diagrams or steps preparation the save and revive characslightlywere them of some only since review technologicalmicrobiologicaland aspectsareneede aspectsof the North-African countries. For these, role important play would products foodtraditional belong to attributable aspects beneficial their for imminent regardingculinarytheheritage,ancestral the food is it Thus, products. meat ethnic numerous andgradual decadence of the traditional practices . odá F., Toldrá, al., 2. et F., Leroy, 1. hs ok i nt eev ay pcfc rn fo f from grant specific any receive not did work This competing exi no interests The that authors declare t all acknowledge greatly to like would authors The Sciences(SecondEdition) outlook. historical ACCEPTED TNC ET RDCS Mediterranean | PRODUCTS MEAT ETHNIC Comment citer cedocument: et emnain t h cosod o invto a innovation of crossroads the at fermentation Meat Trends Food in & 2013. Science Technology, ACCEPTED MANUSCRIPT . 2014, Academic Press: Oxford. p. 550-552. p. Oxford. AcademicPress: 2014, .

theircharacterization for both physic-chemical, dueglobalizationto has led to the extinction of preparation nutritionalpracticestheand value itionalpreparationlistedmeatthe diagrams of uct furtheructstudiesidentify to those,whichare d thed vastarea they occupy. anotherOn hand, with their native countries.

to Miss Meriem SELLAMA for her help in help her forSELLAMAMeriem Miss to d for most of thelistedmeatmostofforproducts thisd in o h Mdtraen it Hwvr the However, diet. Mediterranean the to the cultural treasures of North-Africanandof treasures cultural the o te otes o Agra Te authors The Algeria. of Northeast the of s MANUSCRIPT economic and social other and tourism in te 2 rdtoa ma pout fr the for products meat traditional 32 the f trpooin f h pout. l these All products. the of promotion tter terized. Thus, it is of great importance to importancegreat of is it Thus, terized. st. te ot-fia ad Mediterranean and North-African the f rhArcn onre fr contributing for countries orth-African of consumers related to ethnic meat meat ethnic to related consumers of o osdr h aeod knowledge age-old the consider to e esn ad nomns who informants and persons he unding agencies in the public, public, the in agencies unding , in in , Encyclopedia of Meat Meat of Encyclopedia 31 (2): p. 130-137. (2): p. d rdto: A tradition: nd 24

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0 JmnzCleeo F, . ablo ad . Cofr S. and Carballo, J. F., Jiménez-Colmenero, 20. Lee, M. and Jo, C. K.-C., Nam, 19. Bouseta, A. and Faid, M. L., Bennani, 18. al., et L., Bennani, 17. al., et S., Cherroud, 16. al., et M., Triki, 15. Hassouna, M. I.and Essid, Hassouna, 14. M. and Medini, M. I., Essid, 13. al., et I., Essid, 12. H.-R., Boudechicha, 11. al., et H.-R., Boudechicha, 10. al., et H.R., Boudechicha, 9. al. et H.R., Boudechicha, 8. N., Benkerroum, 7. al., et S.D., Campos, Palni, U. 6. and Tamang, J.P. A.K., Rai, 5. Akhter, R. and Masoodi, F.A. S.A., Rather, al., et 4. W., Zeng, 3. 21. Issanchou, S., S., Issanchou, 21. quality. foods. functional as role products:their MeatScience, 2010. microorganisms. the Technology, 2000. of control product: meat dried 528-32. Morocco. in (Kaddid) product meat salted a and time covering. salting of Effect meat. goat Halal cured 93 m of stability storage and attributes technological mic biochemical, 714. on sausage fermented dry Tunisian a strains of characteristics plantarum Lactobacillus 2009. Sci, Tun a from isolated strains plantarum Lactobacillus 204-12. p. traditiona Tunisian a from isolated strains xylosus 140 p. Constantine Mentouri Université 2014, Frères Al of product 2017. meat cured traditional a Ezir: Khliaa Ezir caseKhliaa of Technology MeatScience Meat and characterization and Preparation Microbiol and 2013. Food Food Safety, Reviewsin Science to Regard With Challenges Safety Food and 918. (alheira). sausage fermented Portuguese traditional theHimalayas. Eastern of review. a Science, 2016. (3): p. 351-360. (3):351-360. p. 4 (6): p. 1-5. (6):1-5. p. Meat Sci, 1996. Meat 1996. Sci, Journal of Foods, Ethnic 2016. Journal Meat Sci, 2014. 2014. Sci, Meat

ACCEPTED 81 (1): p. 203-8. (1):203-8. p. 120 osmr xettos n pretos f et n m and meat of perceptions and expectations Consumer Comment citer cedocument: Traditional Fermented Foods of North African Countr African North of Foods Fermented Traditional fet f rfre kna gl, ih n wtot o without and with gels, konjac preformed of Effect hrceiain n tcnlgcl rpris f St of properties technological and Characterization hns ehi ma pout: otniy n develo and Continuity products: meat ethnic Chinese : p. 37-46. 37-46. p. : , in in , 211 hsc-hmcl n mcoilgcl characteristic microbiological and Physico-chemical 86 Khliaa Ezir, un produit carné traditionnel Algérien traditionnel carné produit un Ezir, Khliaa irbooia ad hscceia characterizatio physicochemical and Microbiological urtoa vle n ifune f h teml proc thermal the of influence and value Nutritional Foodethics, futures: scienceculture and (3): p. 153-157. p. (3): (1): p. 95-102. p. (1): ACCEPTED MANUSCRIPT 43S1 Meat Science, 2010. 98 92. Adoption of proteomics in traditional meat prod meat traditional in proteomics of Adoption 92. hia zr a rdtoa crd et rdc o Al of product meat cured traditional a Ezir, Khliaa Effect of inoculation of selected Staphylococcus xy Staphylococcus selected of inoculation of Effect irbooia cags uig h peaain step preparation the during changes Microbiological (2): p. 129-34. (2):129-34. p.

(0):5-19. p. Meat products and consumption culture in the East.the in culture consumption and products Meat in in . 2015. Clermont-Ferrand, France. France. Clermont-Ferrand, 2015. . Proceedings of the 61the of Proceedings Microbiological studies of ethnic meat products products meat ethnic of studies Microbiological Experimental manufacturing of kaddid, a salted a kaddid, of manufacturing Experimental Meat Science, 2001. 3 (4): p. 246-250. (4):246-250. p. Z Lebensm Unters Forsch, 1995. 1995. Forsch, Unters Lebensm Z MANUSCRIPT wazwan: Kashmiri of products meat Ethnic Technological and safety properties of of properties safety and Technological 85 12 (3): p. 560-567. (3):560-567. p. erguez sausage.erguez l salted meat. salted l . Meat Science, 2013. 2013. Science, Meat (1): p. 54-89. (1):54-89. p. Food Control, 2013. 2013. Control, Food . . isian traditional salted meat.salted traditional isian ades, dto o oie i ad paprika and oil olive of ddition geria. European Food Research and and Research Food European gcl Risks. ogical th oilgcl n textural and robiological Healthier meat and meat meat and meat Healthier Integr Food Nutr Metab, Metab, Nutr Food Integr International Congress of of Congress International 59 . 2016. p. 600-606. 600-606. p. 2016. . (1): p. 5-13. (1):5-13. p. Meat Sci, 2007. 2007. Sci, Meat Meat Science, 2013. 2013. Science, Meat Comprehensive Comprehensive ies: Technology ies:Technology live oil, on the the on oil, live 93 32 aphylococcus aphylococcus , in in , pment. s of a dried dried a of s eat product product eat essing on a a on essing (4): p. 914- p. (4): (2): p. 707- p. (2): 201 o dry- of n losus and and losus INATAA ucts: the the ucts: Meat Meat (6): p. p. (6): 77 geria: Meat Meat of s (2): (2): 25 . .

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2 Sise, L., Skibsted, 42. Bekhit, A.E.-D. and M.M. Farouk, 41. Barakat, M.M.F. and K.H.S. Al-Delaimy, 40. L.B., Smires, 39. V., Prakash, 38. P.E., Strydom, 37. E.L., Bennett, 36. Carantino, G. and M.-H. Samrakandi, MacVeigh,J., 35. 34. Schwartz, P., S.B. Heine, and Adas, M. 33. P.N., Stearns, 32. al., et M.M., Farouk, 31. M.M., Farouk, 30. L., Civitello, 29. C., Lentz, 28. al., et V.L., Almli, 27. Vasilopoul E. and Soukara, S. A., Trichopoulou, 26. al., et M., Laranjo, 25. al., et R., Talon, 24. G., Feiner, 23. al., et L., Guerrero, 22. 44. Cassens, R.G., R.G., Cassens, 44. F., Toldrá, 43. Wiley. Products 1992. OFPUBLICATION-ROYALCHEMISTRY, SOCIETY 2012. Products, Agriculture, 1971. and ofthe Science Food of fre of I.—Effect meat: camel ground fresh on garlic supplémentaires recettes 75 Madariss. DiffusionAl de plus et Grèce Ethnic and Foods Traditional R and Harmonization, Safety, Food of Context the in EncyclopediaSciences Meat of Biology, 2002. Mirail. GreenwoodPress. Experience 882-895. p. faiths.Abrahamic the of responsibilities and Meat2013. Sci, Sons. Taylor Francis. 1999: & Europeancountries. societyperspective. of Food 2017. Quality, Journal processingenvironments. Slo and countries Mediterranean in units processing Handbook Products cros qualitative 52 A foods. traditional in innovation (2): p. 345-354. (2):345-354. p. . 2008, Food & Nutrition Press, Inc. Press, 63-88. Nutrition p. &Food 2008, . Changing food habits: case studies from Africa, Sou Africa, from studies case habits: food Changing

ACCEPTED Longman. 2010: . od utr i te er at Mdl Es, n Nor and East, Middle East, Near the in Culture Food 3 Tpcl okd asg pout fo aon th around from products sausage cooked Typical - 13 Chapter 1 - Introduction: The Importance of Traditi of Importance The Introduction: - 1 Chapter rnils f r-emne Sausage-Making Dry-Fermented of Principles Cuisine and culture: A history of food and people and food of history A culture: and Cuisine International Cuisine International a usn Mrcie Agre Tne Lbn Fance, Liban, Tunie, Algérie, Marocaine: Cuisine La s hr a ik ewe Wl Ma ad od Security Food and Meat Wild between Link a There Is 16 TNC ET RDCS Arc A - esn Wre K Werner Jensen, - A2 Africa | PRODUCTS MEAT ETHNIC Advances in the industrial production of halal and and halal of production industrial the in Advances 91 ue ma pout ad hi oiaie stability. oxidative their and products meat Cured 95 Comment citer cedocument: et rsrain Peetn Lse ad suig S Assuring and Losses Preventing Preservation: Meat (3): p. 590-592. (3): p. : p. 186. 186. p. : (4): p. 805-20. (4):p. Trends in Food in & 2007. Science Technology, Trends General image and attribute perceptions of traditio of perceptions attribute and image General . 2006, Woodhead Publishing. p. 287-296. p. Publishing. Woodhead 2006, . Food Quality and Preference, 2011. 2011. Quality Food and Preference, rdtoa Ma Pout: mrvmn o Qaiy a Quality of Improvement Products: Meat Traditional rdtoa dy emne suae poue i smal in produced sausages fermented dry Traditional prta apcs f et n ntiinl security: nutritional and meat of aspects Spiritual osmrdie dfnto o taiinl od prod food traditional of definition Consumer-driven ACCEPTED MANUSCRIPT Meat Science, 2007.

. 2016, Academic Press: San Diego. p. 1-6. Diego. San Academic 2016, . 1-6. p. Press: . 2004, Elsevier: Oxford. p. 440-441. p. Oxford. Elsevier: 2004, . 2017 12 Processed Camel Meats. Camel Processed 12 Cengage 2008: . Learning. : p. 2. 2. p. :

agr u Maghreb au Manger Antimicrobial and preservative activity of of activity preservative and Antimicrobial

MANUSCRIPT 2015. International, Research Food 22 77 (2): p. 96-98. p. (2): (4): p. 570-579. p. (4): . 2007: La Société d'Edition et de de et d'Edition Société La 2007: . ou, ou, ol Cvlztos Te Global The Civilizations: World sh ground garlic segments. garlic ground sh egulations vakia. 1: Microbial ecosystems of of ecosystems Microbial 1: vakia. study. s-cultural Traditional foods: a science and and science a foods: Traditional 22 (1): p. 129-138. (1):129-138. p. . 2009: Presses Univ. du du Univ. Presses 2009: . 106 , in in , th America and Europe and America th , in in , Camel Meat and Meat Meat and Meat Camel . 2011: John Wiley & & Wiley John 2011: . onal and Ethnic Food Food Ethnic and onal 18 : p. 266-266. p. : Regulating Safety of Safety Regulating (8): p. 420-427. (8):p. worlde Dry-Cured Meat Meat Dry-Cured ohr e meat. red kosher Appetite, 2009. 2009. Appetite, tle Espagne, Italie, h Africa th ? nal food in six six in food nal Conservation Conservation Perspectives afety SPECIAL SPECIAL d Safety. nd , in in , ucts and and ucts Journal Journal linth . 2008: 2008: . . 2004: 2004: . l-scale 76 Meat (0): in , 26 . .

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4 Rs, .. n CL Knipe, C.L. and R.E. Rust, 64. Fung, D.Y.C. and M.B. Gailani, 63. al., et M.M., Aguirrezábal, 62. Bellagha, S. and Sahli, A. M., Chabbouh, 61. al., et P.P., Lewicki, Incze, K. 60. and E. Zukál, 59. Abd-Allah, M.A. and El-Magoli, S.B.M. 58. L., Bennani, al., 57. et A., Daoudi, 56. al., et N., Benkerroum, Edwards, L. 55. and P. Gayler, 54. J., Igene, 53. al., et M., Careaga, 52. L.L., Zaika, 51. R., Fernandes, 50. M., Kivanç, 49. Holzapfel, W.H. and R. Baxter, 48. al., et J.M., Barat, Kurlansky, M., 47. 46. F., Toldrá, 45. 66. Hui, Y., et Hui, al., Zdolec,N., 66. 65. 2014, Academic Press: Oxford. p. 555-557. p. Oxford. Academic 2014, Press: Edition)(Second Sciences Meat of Encyclopedia 1989. (Sharmo Meat Dry Sudanese of Storage and Processing sausages. 93 Tunisian a kaddid, traditional of behaviour drying 471-479. p. Oxford. Academic 2014, Press: Blackwell.219-229. p. 553-554. Edition) (Second Sciences Meat of Encyclopedia 2003. d amélioration et physico-chimique microbiologique, boucheres. 2004. ci the in marketed products meat and dairy selected Mortadella 2008. challenges. development industrialization: of Food 2003. Microbiology, Journal i inoculated aeruginosa Pseudomonas and typhimurium DETERMINATION1. Chemistry. (Short 1988. methyl-eugenol and oil essential its spice, Africa. South in Additives and thawing/salting operation.brine of Academic Pres2014, Editors. DikemanDevine, and C. (14): p. 3634-41. (14):3634-41. p. 52 67 250 32 (1): p. 13-20. (1):13-20. p. (6):1234-7. p. (6):635-637. p. Meat Science, 2000. 2000. Meat Science, . . Conflandey: MAE-ERTI. 2006. p, Conflandey:

ACCEPTED Lyons Press. 2011: . Fermented Meat Products: Health Aspects Meat Fermented UIG Dry | CURING rdtoa Arcn et rdcs o fo security food for Products meat African Traditional SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND AND ACTIVITY ANTIMICROBIAL THEIR HERBS: AND SPICES niirba atvt o “ötk (ciohr sib (Echinophora “Çörtük” of activity Antimicrobial Handbook of Fermented Poultry of and Handbook Meat ult d cran pout cré taiines m traditionnels carnés produits certains de Qualité Salt irbooy adok Diy Products Dairy Handbook: Microbiology Comment citer cedocument: Accelerated processing of dry-cured ham. Part I. Vi I. Part ham. dry-cured of processing Accelerated . 2011: Random House. Random 2011: . Journal of Food Safety, 1988. Journal of 1988. Food Safety, e pout cactie hll Cactre t pré et Charcuterie halal: charcuteires produits Les Antibacterial activity of Capsicum extract against against extract Capsicum of activity Antibacterial DRYING ACCEPTED MANUSCRIPT Occurrence of Shiga toxin-producing Escherichia col Escherichia toxin-producing Shiga of Occurrence Drying , in in , h efc o ppia gri ad at n rancidity on salt and garlic paprika, of effect The

Journal of Food Science, Journal 1982. 54 , in in , Sausages: Mouthwatering Recipes from Merguez to to Merguez from Recipes Mouthwatering Sausages: TNC ET RDCS Nrh America North | PRODUCTS MEAT ETHNIC nylpda f et cecs Scn Edition) (Second Sciences Meat of Encyclopedia (1): p. 77-81. (1):77-81. p. Mcoil netgto o Slce Sie, Herbs Spices, Selected of Investigation Microbial A Microbiology and Water Activity Relationship in the in Relationship Activity Water and Microbiology , in in , Meat 2006. Science, nylpda f et cecs Scn Edition) (Second Sciences Meat of Encyclopedia 83 adok f et Processing Meat of Handbook (3): p. 331-335. (3):331-335. p. ETHNIC MEAT PRODUCTS | MiddleEast | PRODUCTS MEAT ETHNIC

Does the spicing step affect the quality and and quality the affect step spicing the Does MANUSCRIPT 2009b, Germany. Publ., Acad. Lambert 492 , M. Dikeman and C. Devine, Editors. Editors. Devine, C. and Dikeman M. , . . . 2014, Academic Press: Oxford. p. p. Oxford. Press: Academic 2014, . cured meat?cured 9 communication). ty of Rabat, Morocco. Rabat, of ty (2): p. 97-118. (2):97-118. p. . 2017: CRC Press. Press. CRC 2017: . l tcnlge e fabrication. de technologie la e s: Oxford. p. 425-429. p. Oxford. s: ot). 72 n raw beef meat.beef raw n . 2014: John WileyJohn 2014: . Sons. & (4): p. 757-765. (4):757-765. p. Journal of Food Protection, Food of Journal . 2009: Royal Society of of Society Royal 2009: . 47 J Sci Food Agric, 2013. Food2013. Agric, Sci J (2): p. 570-574. (2):570-574. p. od Nahrung, / Food hrin Guss.) thorpiana ability of the use the of ability arocains: étude étude arocains: 21, Wiley- 2010, . n agro- and International J Food Prot, Food J Salmonella Salmonella i O157 in O157 i parations n dry in , M. M. , , in in , ITS ITS , in in , 27 , , . .

Version preprint 992 992 991 990 989 988 987 986 985 984 983 982 981 980 979 978 977 976 975 974 973 972 971 970 969 968 967 966 965 964 963 962 961 960 959 958 957 956 955 954 953 952 951 950 949 948 947 946 945 944 943 Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and

4 Aiatk, . e al., et K., Anifantaki, A., Ruiter, 84. 83. K.O., Honikel, 82. Potthast, K. and L. Tóth, 81. M. N., Çakıcı, 80. Ismail, H. and S. ABD-ALLAH, 79. Aktas, N. and A. Akkose, 78. Akta 77. T., El-Khateib, 76. Dobson, A.D.W. and B. Kabak, 75. Fournitzi G.C. and Paneras, E.D. J.G., Bloukas, 74. Gökalp, H.Y. and M. Kaya, 73. B., Kilic, 72. Muz, A. and Kök, F. G., Özbey, 71. Ahami, T. and Faid, M. I., Kalalou, 70. F.-K., Lücke, 69. L.K. and Cocolin, Rantsiou, 68. F.-K., Lücke, 67. 85. Šimko, P., P., Šimko, 85. 770 additives. food flavouring smoke and products ofFood 2002. Science, MESENTEROIDES. SUBSP. MESENTEROIDES LEUCONOSTOC BY FRANKFURTE OF GREENING BACTERIAL THE ON TEMPERATURE 125-141. Academic 87-158. p. Press. 1984, Editors. in of Food, 2015. Journal types pastırma different of quality microbiological City.58 Assiut of Markets in Available (Basterma) meat product. traditional wit produced FoodChemistry, 2005. product) meat dry (Turkish pastirma of Sausage. 248-260. p. Turkey. of Beverages and characteristics quality and Science, 1997. processing on oil olive produ sucuk in monocytogenes Listeria Veterinary2005. and Sciences, Animal of growth the 2009. Scienceand Technology, of Veterinary and Sciences, Journal Animal Turkish cha polymerase and Turkey, Aydın, in markets retail Agric.Biol, 2004. sele with microorganisms undesirable controlling by 2000. York, SpringerNew NY. New91-118. p. York: Foods Fermented of Ecology Microbial 299-307. (135): p. 79-87. (135):79-87. p. dacs n od Research Food in Advances (1): p. 3-18. (1):3-18. p. ş , N., M.I. Aksu, and M. Kaya, Kaya, M. and Aksu, N., , M.I. 56 (2): p. 105-115. (2):105-115. p. Journal of Food Safety, of Food Journal 1997. Current trends in traditional Turkish meat products meat Turkish traditional in trends Current

Color of smoked of foods. Color ACCEPTED eemnto o plcci aoai hdoabn i hydrocarbons aromatic polycyclic of Determination Fermented meat products.meat Fermented tlzto o mcoe t poes n peev mea preserve and process to microbes of Utilization 45 Microbiological Status of Egyptian Salted Meat (Bas Meat Salted Egyptian of Status Microbiological Curing İ Comment citer cedocument: As, n E Erdemir, E. and Aksu, . (2): p. 133-144. p. (2): 6 : p. 447-451. 447-451. p. : THE EFFECT OF SMOKING, PACKAGING AND STORAGE STORAGE AND PACKAGING SMOKING, OF EFFECT THE in , 13 90 ACCEPTED MANUSCRIPT 14 Meat Sci, 2014. Meat 2014. Sci, Chemical Aspects of the Smoking of Meat and Meat Pr Meat and Meat of Smoking the of Aspects Chemical Critical Reviews in Food Science and Nutrition, 20 Nutrition, and Science Food in Reviews Critical (2): p. 196-203. (2):196-203. p. (4): p. 649-654. (4):649-654. p. (2): 135. p. Curing and diffusion coefficient study in pastirma, in study coefficient diffusion and Curing adok f et Processing Meat of Handbook The effects of starter cultures and different nitri different and cultures starter of effects The

FermentedProducts Meat 42 , C.O. Chichester, E.M. Mrak, and B.S. Schweigert, Schweigert, B.S. and Mrak, E.M. Chichester, C.O. , Quality Profile of The Semi-Dry Egyptian Salted Mea Salted Egyptian Semi-Dry The of Profile Quality An Introduction to the Traditional Fermented Foods Foods Fermented Traditional the to Introduction An Food Technology, 1979. Isolation of Salmonella spp. in camel sausages from sausages camel in spp. Salmonella of Isolation (10): p. 1581-1589. (10):1581-1589. p. Changes in myofibrillar proteins during processing during proteins myofibrillar in Changes Improving the quality of fermented camel sausage camel fermented of quality the Improving 28 17 Food Research International, 1994. 1994. International, Research Food , L. Cocolin and D. Ercolini, Editors. 2008, 2008, Editors. Ercolini, D. and Cocolin L. , 96 (6): p. 1121-1127. (6):1121-1127. p. (3):141-150. p.

(1): p. 311-4. (1):p. MANUSCRIPT A survey of the physico-chemical and and physico-chemical the of survey A s, s, Journal of Chromatography B, 2002. 2002. B, Chromatography of Journal Assiut Veterinary Medical Journal. Journal. Medical Veterinary Assiut Effect of replacing pork backfat with backfat pork replacing of Effect : a dry-cured meat product. meat dry-cured a : 2007. 2007. td atc cd bacteria. acid lactic cted n ecin PR confirmation. (PCR) reaction in f emne sausages. fermented of , in in , cmeca satr cultures. starter commercial h 31 . 2010, Wiley-Blackwell. p. p. Wiley-Blackwell. 2010, . Molecular Techniques in the the in MolecularTechniques 33 ction. (1): p. 67-71. (1):67-71. p. and cuisine. and (5): p. 54-&. 54-&. p. (5): uks Junl of Journal Turkish terma) and Fresh Fresh and terma) t. soe meat smoked n Meat Science, Science, Meat tla Journal Italian LWT - Food Food - LWT RS CAUSED RS te doses on on doses te a Turkish a 11. 11. 27 CyTA - - CyTA oducts Int. J. J. Int. Meat Meat (3): p. p. (3): 51 (3): 28 t t , ,

Version preprint 1027 1027 1026 1025 1024 1023 1022 1021 1020 1019 1018 1017 1016 1015 1014 1013 1012 1011 1010 1009 1008 1007 1006 1005 1004 1003 1002 1001 1000 999 999 998 997 996 995 994 993 Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and

102. Malti, J.E. and H. Amarouch, H. and J.E. Malti, 102. I.T., Kadim, 101. Hal,F., 100. J., Koehler, 99. F., Aubaile-Sallenave, 98. A., Hacherouf, 97. al., H., et Yetim, 96. Sen, C.T. and B. Kraig, 95. Hall, J.H. and F.G. Cassidy, Hadjiat,S., 94. 93. Arinder, P. and E. Borch, 92. al., et D.L., Seman, Fadda, S. and 91. Fontana, C. G., Vignolo, 90. al., et C.M., Lopez, 89. Marfaing, L. and E. Boesen, Lim, 88. S. and H. Salloum, 87. T., Løvdal, 86. f aua Fretd ae Ma Sausage. Meat Camel Preservation, 2008. Fermented Natural of Za of Oasis LLC. Date-Filled the to Marrakech of Markets Information, 1996. IAM. T Maroc, Algérie, central: Maghreb du pays les dans the Kavurma. of properties autoxidation Culture Press. of Press Harvard University measures. control as well meatas products, sodi content. moisture product lactate,and potassium of manipulation by products meat processed eat HandbookMeat of Processing sausages. dry fermented in proteins le bas par cosmopolitisme Cooking Arabian Delicious Homestyle Ghanouj, 373. . 2013: Abc-clio. 2013: . ACCEPTEDcuisine marocaine la livre de grand Le La cuisine maghrébine La The microbiology of cold smoked salmon.smoked cold of microbiology The Camel meat and meat and products meat Camel ooc: Clnr Juny ih eie fo te S the from Recipes with Journey Culinary A Morocco: vlto hsoiu e cmaaie e a consommat la de comparative et historique Evolution Comment citer cedocument: The effects of nitrite on the survival of Clostridi of the on survival nitrite of effects The 35 32 Modeling the growth of Listeria monocytogenes in cu in monocytogenes Listeria of growth the Modeling dniiain f ml ppie aiig rm hydro from arising peptides small of Identification (1): p. 139-194. p. (1): (2): p. 159-177. p. (2): ACCEPTED MANUSCRIPT a éierne ue usn, e cuisines. des cuisine, une Méditerranée, La Street Food Around the World: An Encyclopedia of Fo of Encyclopedia An World: the Around Food Street . 2007: KARTHALA Editions. KARTHALA 2007: . Editions. atrooia sft ise i rd et n ready and meat red in issues safety Bacteriological Arabian Nights Cookbook: From Lamb Kebabs to Baba Baba to Kebabs Lamb From Cookbook: Nights Arabian

Dictionary of American Regional English Regional American of Dictionary . 2010, Wiley-Blackwell. p. 379-398. 379-398. p. Wiley-Blackwell. 2010, . e nueu ubis as 'sae aaaShl un Sahara-Sahel: l'espace dans urbains nouveaux Les Microbiological and Physicochemical Characterizatio Physicochemical and Microbiological . 1987: Entreprise nationale du livre. nationale Entreprise livre. du 1987: . Meat Sci, 2015. Meat 2015. Sci, Meat Science, 2006. eir ad r Fretd Sausages Fermented Dry and Semidry

Science,Meat 2002. . 2013, Wallingford: 2013, . CABI. MANUSCRIPT . 2005: Hachette Pratique. 2005: . . 2012: Tuttle Publishing. Publishing. Tuttle 2012: . J Food Prot, 2002. Food 2002. J Prot, ora o Fo Poesn and Processing Food of Journal 104 unisie Food Control, 2015. 2015. Control, Food m hoie sdu diacetate, sodium chloride, um (0): p. 20-9. (0):20-9. p. gora . Vol. 19. 1993: CIHEAM- 1993: 19. Vol. . 72 . 2012: Chronicle Books Books Chronicle 2012: . (2): p. 206-210. (2):206-210. p. um sporogenes and the umsporogenes the and 62 (3): p. 381-390. p. (3): 65 (4): p. 651-8. p. (4): Social Science Science Social . 1996: Belknap 1996: . ion alimentaire alimentaire ion red ready-to- red yi o meat of lysis pice-Scented pice-Scented 54 : p. 360- p. : od and od -to-eat -to-eat , in in , 29 n

Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and meat products but not dried not but products meat ethnic North-African meat products are classified i classified are products meat North-African ethnic Fig. 1. 1. Fig. Figurecaptions Fig. 2. 2. Fig. an open hearth. hearth. open an Zenan (28)

Osbana Cured Fig. 3. 3. Fig. Fig.S1 preparati of methods indigenous The cooking. before formed usually is blend the and onions smashed and meat lean boneless the charbroiling: by meat ground (14) givenof meat the traditional product the legend in types. preparation traditional the on based is that color by identified and grouped are They countries. cou Mediterranean and North-African the of products casing namely from lamb intestine. intestine. lamb from namely casing mixe is groundmeat preparation its For condiments. f h Bres and Berbers) the of

Membar

products are grouped in the category the in grouped are products (10) often after after often product meat traditional sun-dried and salted known Fig. 4. 4. Fig. par any and meat camel including meats red of types products. These North-African ethnic meat products products meat ethnic North-African These products. t of preparation methods of andfat. The indigenous using lamb offal from prepared product sausage-like I Did o fretd et products meat fermented not Dried II. I. Salted and/or marinated meat products but not dr not but products meat marinated and/or Salted I. V. Cooked and/or candied meat productsmeat candied and/or Cooked V. V Soe ma products meat Smoked IV. III. Fermented semi-dry/dried meat productsmeat semi-dry/dried Fermented III. Klaya Tarfa-Gara Boubnita ),(2) Gueddid . . Photographs of Photographs Map of the geographical distribution of the most co most the of distribution geographical the of Map ( htgah of Photographs (24) , Photographs of of Photographs Osbane , (29) , Ad l Adha”. Al “Aid Merguez and (11) , (6) , Mkila Merguez and (15) and (15) Bekbouka/T'qalia/Douara ACCEPTED (19) ), El M'selli El and (3) and , (25) (25) , Kourdass Pastirma Comment citer cedocument: Guedid is generally made of lean and fat lamb, beef and b and beef lamb, fat and lean of made generally is Melfouf/Boulfaf Bnadek Maynama Soudjouk/Sucuk/Nakanek Tehal

. . Kofta (Kufta Kofta Guedid Melfouf , (7) , ACCEPTED MANUSCRIPT in Arabic or Arabic in ( tnc et rdcs Tee ot-fia ehi m ethnic North-African These products. meat ethnic (20) , gopd (12) grouped : / Basturma Tehane Kourdass

. . Kofta or or

is prepared from liver lamb that is slowly roasted slowly is that lamb liver from prepared is II. Khlii Dried not fermented meat products. Guedid products. meat fermented not Dried Achedlouh , , / is a ready-to-eat meat product that is prepared fr prepared is that product meat ready-to-eat a is (26) , Kabab , (30) , Merguez ). and (8) Achedlouh (21) , gopd 4 Typical (4) grouped : : grouped (16) (16) grouped : Ban-chems Tangia / Each circle number refers to the name of the the of name the to refers number circle Each Fregate Kefta map. and its variants are prepared from many many from prepared are variants its and hese meat products are given heseare in meat products and n the categorythe n

MANUSCRIPT(9) grouped : s according to the proposed classification classification proposed the to according s Kobiba d with spices and then stuffed into natural into stuffed then spicesand with d Tidkit , , prepared in the Maghreb countries most most countries Maghreb the in prepared is minced and mixed with spices, herbs herbs spices, with mixed and minced is into cigar-shape and left at least 2 hours hours 2 least at left and cigar-shape into stomach, intestines, liver, lung, spleen lung, liver, intestines, stomach, on of these meat products are given in in given are products meat these of on Boubnita t of the carcass is used. is carcass the of t ). ntries prepared in special or different different or special in prepared ntries in Tamazight language (the language language (the language Tamazight in , (31) , (13) , Kofta . . r gopd n h category the in grouped are ied , (27) (27) , (22) , mmon and 32 listed ethnic meat ethnic listed 32 and mmon Mrouzia : grouped (1) (1) grouped : tnc et rdcs These products. meat ethnic Khliaa Ezir Khliaa and Bourdim

Soudjouk Bouzelouf Mcharmla I. Salted and/or marinated and/or Salted and (32) and Pastirma Gueddid ( Merdouma , (17) , ( uffalo mixed with with mixed uffalo Melfouf ( (23) , Suçuk Zelif ( , Cachir tnc meat ethnic Kourdass Laknaf Kadid / / Fig.S2 Kawareh ( Nakanek is a well- a is Boubnit Boulfaf / Mandi . . under under , (18) (18) , , (5) ),

is a is . . om om III. eat eat 30 / ), ), ), ), / /

Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and meat products are detailed in the text one bya oneone the text in aredetailed products meat products.meat candied groupe are products meat ethnic North-African These consumed mostly after the religious feast feast religious the after mostly consumed or Soudjouk products. meat semi-dry/dried Fermented North-African ethnic meat products are grouped in t in grouped are products meat ethnic North-African n lm meat. lamb and ent made is that origin Turkish of sausage uncooked

also as a as also Fig. 5. 5. Fig. S3 preparation of methods indigenous The ripening. and well-defined three includes and weeks several takes and Egypt in consumed and prepared commonly product soig w dfeet ia aspects), final different two (showing oet et rdc ( product meat to-eat Boubnita the indigenous methods ofpreparation of thethese indigenous meat methods Fig. 6. 6. Fig. with salt and a set of spices. To make make To spices. of set a and salt with pieces whole or lamb/goat sized small and young of Merdouma preparation of these meat products aregiven in preparationof these meat Merdouma came or goat lamb, beef, whole-tissue spicy roasted clay. by inside covered . . Photographs of Photographs Photographs of Photographs , , Taboon Member is one of the most popular ready-to-eat meat produ meat ready-to-eat popular most the of one is , which consists on trimming, seasoning and smoking and seasoning trimming, on consists which ,

ACCEPTED h a as presented oven of kind special a is which ), Boubnita Boubnita , , Mkila Khliaa Merdouma/Mandi/Bourdim Khliaa Ezir Khliaa Comment citer cedocument: The preparation, consumption and socio-cultural as socio-cultural and consumption preparation, The Maynama, , , Tehal/Tehane s tpcl oocn r fretd asg prepare sausage fermented dry Moroccan typical a is i te bottom], the in ) ACCEPTED MANUSCRIPT a traditional Algerian meat product, that is a rea a is that product, meat Algerian traditional a [the earthenware jar ( jar earthenware [the

Merdouma, Merdouma, Tangia , , Bouzelouf (Zelif) Bouzelouf Ad l Adha” Al “Aid Fig.S4 , , Osbana Mrouzia nd all summarized in in summarized all nd

and the cuts are cooked in a in cooked are cuts the

MANUSCRIPT drying finally and pressing salting, steps: l meat. Its preparation is similar to that of that to similar is preparation Its meat. l products are givenproducts are in of these meat products are given in in given are products meat these of he category IV. category he irely from beef or water buffalo, camel camel buffalo, water or beef from irely of beef meat that is incised and mixed mixed and incised is that meat beef of . . Maynama Sucuk Sucuk , , i te aeoy V. category the in d Ezir and Bnadek its traditional preparation process process preparation traditional its , , . . Klaya Pastirma ) on the top and the final ready- final the and top the on ) cts made from a whole carcass whole a from made cts sa ue, r fretd and fermented dry cured, a is Cachir , , . The indigenous methods of of methods indigenous The . ethnic meat products. These These products. meat ethnic , , hi, Kobiba Khlii, Douara/Bekbouka/T’qalia ole dug in the ground and ground the in dug ole Smoked meat products. products. meat Smoked s rayt-a meat ready-to-eat a is ethnic meat products. products. meat ethnic Table 1Table Fig.S5 pects of all these all of pects Tandoor okd and/or Cooked . Furthermore, . , , .

Mcharmla dy-to-eat dy-to-eat (known (known d and and d Fig. 31 , ,

Version preprint Number 1. Table (distribution), which, aregrouped according the to 8 8 7 6 5 4 3 2 1

Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004

etpout Cuty Lvsoksuc Mainingre source Livestock Country product Meat

Tidkit Tidkit Kourdass M'selli El Guedid Cured Achedlouh) / (Kadid Guedid, Typical Kefta (Kabab), Kufta Kofta, Merguez Zenan) / (Boulfaf Melfouf it f h 3 ms cmo ehi ma pout of products meat ethnic common most 32 the of List Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and

Morocco Morocco Morocco Algeria Algeria Tunisia Morocco Algeria Tunisia Morocco Algeria Morocco Algeria Tunisia Libya Egypt Morocco Tunisia Algeria Morocco Algeria Comment citercedocument : Camel Camel Beef Lamb Lamb Lamb Beef Camel Goat, Lamb, Beef, Camel Goat, Lamb, Beef, Poultry Beef Lamb Poultry pepper red Hot Pepper, Salt, Buffalo Beef Lamb Lamb

ir classification, the based traditional prepara on Spices Spices Salt pepper Black Garlic, pepper, red Hot Cumin, Salt, Coriander pepper, red Hot Fresh garlic, Pepper, Salt, mint, coriander) pepper, red hot garlic, (fresh Spices Salt, Salt oil Olive parsley, Minced garlic, minced Fresh onion, Smashed pepper), black curcumin, caraway, (coriander, Spices Salt, Spices Salt ACCEPTED dr not but products meat marinated and/or Salted I. dients Steps of preparation Traditional product u product Traditional preparation of Steps dients II. Dried not fermented meat products meat fermented not II.Dried h NrhArcn n Mdtraen onre prep countries Mediterranean and North-African the ACCEPTED MANUSCRIPT Chopping Chopping Sun-drying, Seasoning, Sun-drying Stuffing, Seasoning, Cutting, fat bovine melted in Ripening Sun-drying, curing, and Salting Cutting, Sun-drying Curing, Salting, Cutting, Trimming, Sun-drying Salting, Trimming, Roasting Grilling, Mixing, Mincing, Stuffing Mixing, Grinding, MANUSCRIPT Roasting Seasoning, Cutting, Trimming, tion type. tion ied ied

ingredient in traditional dishes such as as such an dishes as “couscous.” traditional used in also prepare be ingredient to can It barbecued sandwiches. or fried Usually sauces. sauces. [ Tidkit dishes. celebration) religious during Prepared stew/sauce a as Consumed not is meat winter. during likely available, when prepared dishes Kabylia) various in in avissar and aiche stews, legume (couscous, ingredients as are They used meat. preserve to prepared are products Guedid of variant these Initially served generally (a tahini bread, is withrice. cooked or sauce) pita with product immediately The the religious feast “ feast religious the during prepared product meat Ready-to-eat sacrifice of the sheep. It is mainly mainly is It sheep. the withbread. consumed of sacrifice is mainly used to prepare soups and and soups prepare to used mainly is rd n pca o dfeet countries different or special in ared Moussems (an annual annual (an Moussems Aid Al Adha Al Aid with other traditional traditional other with ses References References ses ,” after the after ,” [ / [ [ [ [

/ 7 11 12 7 34 34 , , , 56 ] , 17 , , 101 58 54 ] , 18 ] , 55 ] ] , , 57 32 ]

Version preprint Table 1.Table 16 15 14 13 12 11 10 18 17 9 9 Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004

Khliaa Ezir Ezir Khliaa Maynama Tarfa-Gara (Bourdim/Mandi) Merdouma Fregate (Basturma) Pastirma Boubnita Osbana (Osbane) Osbana Laknaf Nakanek Nakanek Suçuk, Soudjouk,

Continued Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and

Algeria Algeria Algeria Algeria Algeria Libya Egypt Camel Algeria Egypt Lamb Morocco Morocco Morocco Libya Tunisia Algeria Algeria Egypt Egypt Comment citercedocument : Goat, Camel Camel Goat, Lamb, Beef, Camel Goat, Lamb,Beef, Camel Lamb Poultry Goat, Camel, Lamb, Beef, Camel Goat, Lamb, Beef, Lamb Lamb Lamb Beef Buffalo, Camel Camel Buffalo, Lamb,Beef,

pepper) pepper) red hot coriander, garlic, (onion, condiments and Spices Salt, Spices Salt garlic, Olive oil, Animal fat fat Animal oil, Olive garlic, Fresh Caraway, Coriander, Salt, Spices Salt Spices Salt Spices Salt Coriander Cumin, Water, Mustard, Paprika, Fenugreek, garlic, ground Freshly Cemen, Salt, Rice, Chickpea Chickpea Rice, mint,ginger), coriander, garlic, pepper, hot (red Spices Salt, Coriander Cumin, garlic, Fresh Salt, Spices Spices Salt

ACCEPTED products meat semi-dry/dried Fermented III. V. Cooked and/or candied meat products candied meat and/or Cooked V. IV. Smoked meat products meat IV.Smoked ACCEPTED MANUSCRIPT drying, Smoking Smoking drying, Sun- Salting, Cutting, Fermentation Drying, Seasoning, Cutting, earthenware jar jar earthenware in Ripening Cooking, Curing, Trimming, Smoking Seasoning, Smoking Seasoning, Cutting, Smoking Seasoning, Drying Pressing, Curing, Cutting, Trimming, Stuffing, Cooking Cooking Stuffing, Seasoning, Cutting, Cooking Curing, Salting, Cutting, Trimming, MANUSCRIPT Ripening Stuffing, Mixing, Mincing,

Consumed in the Sahara region with a a with region known as bread traditional Sahara the in Consumed or vegetable with with pasta sauce a in Consumed dishes such as as such dishes in traditional appetizer to added an or region as Constantine eaten is product The hunting after Consumed as wheat. or rice withcooked such served formerly is events, It feasts. and weddings special during served dish main the as considered is product The more pizza. for topping a recently,as used, be can or fire charcoal a over lightly grilled or fried or slices, into cut be can It eggs. scrambled with consumed is It preparations such as lentils and chickpeas. chickpeas. and lentils such as preparations culinary various anasingredient to added sauce. sauce. a in or withcouscous isserved product The with Consumed or included in a sandwich filling. filling. insandwich included a or sliced cheese) or as eggs (with used ingredient breakfast and eaten is product The served during feasts. feasts. during served Sfenj Chakhchoukha (a fried donut), or or donut), fried (a Mella and and . . aiche

[ [ / [ [ [ [ / [ [ 8-11 88 87 11 58 7 58 11 , , ] ] ] , 56 , ] 101 101 ] ] ] , 102 ] 33

Version preprint Table 1.Table 29 28 27 26 25 24 23 22 21 20 19 32 31 30 Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004

/ Douara Douara / T'qalia Bekbouka/ Klaya H’Rgma) / Kawareh (Zelif / Bouzelouf Ban-chems Tehal/Tehane Mkila Membar/ Boubnit Mcharmla Kobiba Khlii Bnadek Cachir Cachir Mrouzia Tangia

Continued Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and

Egypt Egypt Algeria Morocco Morocco Tunisia, Algeria, Tunisia Egypt Tunisia Morocco Algeria Libya Morocco Morocco Morocco Algeria Egypt Morocco Tunisia Algeria Algeria Tunisia Marocco, Marocco Comment citercedocument :

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Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and Fig. 1.

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and Fig. 2.

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and Fig. 3.

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and Fig. 4.

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and Fig. 5.

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and Fig. 6.

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Version preprint Mediterranean countries: anoverview. JournalofEthnic Foods.,DOI :10.1016/j.jef.2018.02.004 Gagaoua, M.,Boudechicha, H.-R.(2018). Ethnicmeat productsof theNorth-African and Bnadek Supplementary Fig. S5. S4. ethnic meat productsaregr Fig. Merdouma/Mandi/Bourdim, Supplementary III. and C) Supplementary Fig. S3. the category D) Supplementary Fig. S2. marinated meatproductsbutnotdried making. These ethnic North-African meat products are classified S1. Fig. Supplementary Supporting Information Phone: +33473624239;Fax:46 Email: Dr. MohammedGAGAOUA; * Correspondingauthor: Running title: Constantine, Algeria 2 Champanelle, France 1 grouped inthecategory V. Tangia Tehal/Tehane Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores NTA Uiest ds rrs Men Frères des Université INATAA, Kourdass Ethnic meat products of the North-African and Mediterranean cou andMediterranean theNorth-African products of Ethnic meat Fermented semi-dry/driedmeatproducts. P) , Pastirma [email protected] , E) Variants of Variants E) , Mrouzia

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Supplementary Fig.S1 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and A) A) Comment citercedocument :

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Supplementary Fig.S2 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and A) A) Comment citercedocument : B)

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004 Supplementary Fig.S3 Gagaoua, M., Boudechicha, H.-R. (2018). Ethnic meatproducts ofthe North-African and A)

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004

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Version preprint Mediterranean countries: an overview. Journal of Ethnic Foods. ,DOI :10.1016/j.jef.2018.02.004

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