This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.
A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.
Purpose : This study was carried out to investigate the eff ect of delayed chilling regimes on quality of beef from N'dama cattle due to non-availability or epileptic supply of electricity, as well as non provision of chilling facilities at the slaughter house at Ayetoro town in Ogun State, Nigeria.Research Method : Three kilogrames of beef (thigh cut) of freshly slaughtered N'dama bull cattle was purchased and subdivided into six parts of 500g, each portion represented a chilling regime or treatment in a randomized experiment as follows: T0 = Immediate (Control), T1 = Chilling after 2hours delay, T2 = chilling after 4hours delay, T3 = chilling after 6hours delay, T4 = chilling after 8hours delay, T5 = chilling after 10hours delay and were chilled at 40C for 24 hours in a refrigerator and were removed for physical, chemical, microbiological and sensory quality analysis at p < 0.05. Findings :The result showed that there were signifi cant diff erences in the physical, chemical, microbiological as well as sensory characteristics of the meat irrespective of the chilling regime. Meat colour, water holding capacity, cooking yield, fat, ash, fl avor, tenderness, juiciness, texture and over all acceptability of the meat decreased (p < 0.05) as the delayed in time increased after 4hours.Research Limitation : This study was limited to the use of beef from N'dama bull cattle at Ayetoro, the headquarters of Yewa North Local Government Area in Ogun State, Nigeria. This was due to the fact that N'dama bull cattle are very common and often slaughter at this point.Originality/value : It was recommended based on the results from this study that beef from N'dama bull cattle should be chilled for 4 hours after slaughter otherwise its quality will deplete which might render the meat to be unacceptable to the consumers.
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