Ouagadougou: Andr© Jules Ilboudo, professor in the Department of Biochemistry and Microbiology at the UFR/SVT, signed his first book, "The Meat We Eat?", on Wednesday. This work is the result of in-depth expertise aimed at proposing sustainable solutions for the protection of public health.

According to Burkina Information Agency, the book highlights practices in the handling, preservation, and transportation of meat, and offers recommendations to improve the quality of meat consumed, as suggested by Professor Andr© Jules Ilboudo. He emphasized that the choice of photos on the cover of the book is deliberate, reflecting the definition of meat.

Professor Ilboudo elaborates that the book covers various themes, including primary meat processing operations, and the organoleptic, nutritional, and technological quality of meat. It also addresses the dangers and health risks associated with meat consumption, alongside architectural aspects, layout, and hygiene of slaughterhouses. The technological process of processing fresh meat and the state of the meat industry in Burkina Faso are also included.

Mr. Ilboudo stated that his work is intended for students of university centers and universities offering courses such as animal production, animal production and health, food technology, and human nutrition. The book also discusses the conditions necessary to obtain quality meat, emphasizing the importance of ensuring the animal's good health, inspecting the meat by veterinary services, and cooling the meat to 7°C to eliminate germs.

He warned that failure to meet these conditions, combined with poor cooking, could expose consumers to food problems. This 300-page work is structured into three main parts covered in nine chapters and will soon be available at a unit price of 20,000 FCFA from Professor Andr© Jules Ilboudo, at the university bookstore of Joseph Ki-Zerbo University, at the Librairie Presse Universitaire, and at the Librairie Jeunesse Afrique.