The objective of this study was to evaluate the ability of lactic acid bacteria (LAB) cultures to preserve fresh beef at room temperature, with a view to promoting safety and availability of the product in Nigeria. Two LAB strains, Pediococcus pentosaceus LIV 01 and P. acidilactici FLE 01, were applied as starters (10 6 cfu/g) on sliced fresh beef samples, and were stored for 7 days at 30°C. Analyses of microbiological, thiobarbituric acid (TBA) and free fatty acids (FFA) were carried out during storage. Results indicated reduction in the Enterobacteriaceae, Staphylococcus and coliforms in starter inoculated samples. TBA and FFA were lower in starter culture inoculated samples compared to controls during storage. In a challenge experiment against the LAB cultures during a 7-day storage, two sets of meat were inoculated separately with 10 6

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The ability of lactic acid bacteria (LAB) cultures to preserve goat meat at 30°C was evaluated in the present study. Strains of Pediococcus pentosaceus GOAT 01 and Lactobacillus plantarum GOAT 012, individually and in combination, were applied as starters on sliced meat samples at 6 log cfu/g and stored for 7 days at 30°C to simulate ambient temperature in Nigeria. They were evaluated for microbiological profile during storage. Reduction in bacterial counts was recorded for enterobacteriaceae, Staphylococcus, yeasts and moulds in starter culture inoculated samples (SCIS), whereas an increase occurred in uninoculated control samples (UCS). In challenge experimental trials, two different sets of meat were inoculated individually with 6 log cfu/g each of pathogenic organisms, Listeria monocytogenes and Salmonella Typhimurium. The inoculated pathogens were monitored during storage to assess the influence of starter cultures on them. Approximately 1 log reduction was recorded in the viable count of L. monocytogenes on day 1, while counts were below detection limit (<2 log) on day 2 in meat samples inoculated with P. pentosaceus alone and in combination with L. plantarum. Counts of Salmonella Typhimurium showed about 2 log reduction in SCIS, inoculated with P. pentosaceus alone and in combination with L. plantarum, on day 2 while an increase by 4 logs was observed in UCS. Our findings suggest that the protective effect of the LAB strains could be exploited in shelf life extension and control of foodborne pathogens in goat meat. If the starter strains could be improved upon, their potential as biopreservatives may be engaged in the preservation of the meat in Nigeria, where storage systems have been very inadequate.

The objective of this study was to evaluate the possibility of fortifying kunun zaki with tigernut milk extract due to nutritional deficiency of the former. Kunun zaki and tigernut milk extract (TME) were produced using traditional methods, with little modification. They were mixed in respective percentages of 90:10 (KN10), 80:20 (KN20), and 70:30 (KN30) while whole kunun zaki without addition of tigernut milk extract (KN00) served as control. The resulting kunun zaki samples were analyzed for proximate composition, vitamins, minerals, microbial loads, and sensory evaluation. Results showed improvement in thiamine and riboflavin contents of the fortified samples over the unfortified counterparts, with the KN30 sample having highest values of 1.05 and 0.56 mg/ kg thiamine and riboflavin, respectively. Minerals were higher in the samples containing TME than their KN00 counterparts; the KN30 sample had highest values of 23.5, 8.8, 148.9, 63.7, 6.7, and 18.6 mg/100 mL for respective Na, Ca, K, Mg, P, and Fe while lowest values were recorded for the KN00 sample. Microbial analysis indicated that total viable bacteria and yeast and molds were in the range 2.2-2.6 and 2.1-2.7 log CFU/g, respectively, while there was no detection of coliforms and Staphylococcus in the samples. The sensory evaluation of the kunun zaki samples indicated that higher mean scores were recorded for samples containing TME than those without it in most of the attributes tested. The KN30 sample was most preferred, having highest mean scores of 7.2, 7.8, 6.9, and 7.4 in the attributes of appearance, flavor, taste, and acceptability, respectively. The study concluded that inclusion of tigernut extract in kunun zaki resulted in improved nutritional and sensory qualities. 97

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In an effort to control spoilage and pathogenic organisms in tsire, a Nigerian stick meat, the potential of a bacteriocinogenic Pediococcus acidilactici NCIMB 700993 as protective culture was evaluated. Preliminary experiments showed that P. acidilactici produced pediocin in an in vitro assay, among twelve strains of Pediococcus that were tested. Confirmation by polymerase chain reaction revealed that the organism encode gene for pediocin production of approximately 710 bp; its nucleotide sequences showed 99% homology to pediocin operon of P. acidilactici, (GenBank accession number AY705375.1). The pediocin exhibited full activity at 70C for 2 h while loss in activity was observed when treated with proteolytic enzymes, suggesting it may be proteinaceous in nature. Culture of P. acidilactici was inoculated on tsire at 6 log cfu/g and stored for 7 days at 30C to represent ambient temperature in Nigeria. Microbiological analysis showed reductions in the Enterobacteriaceae, coliforms, yeast & moulds, Staphylococcus and total bacterial counts in starter inoculated samples. In a challenge test, foodborne pathogens, Listeria monocytogenes and Salmonella Typhimurium, were initially inoculated at 6 log cfu/g on tsire samples; treatment with the P. acidilactici isolate reduced counts by 2 and 4 log, respectively, during storage while increase was observed in uninoculated control samples. PRACTICAL APPLICATIONThe present study focused on the potential of biological preservatives in the control of spoilage and pathogenic organisms in a traditional stick meat 1 Corresponding

Balangu is a traditional Nigerian grilled meat normally prepared from beef, and this study was aimed at producing it from pork. Changes in its physicochemical properties and volatiles were determined during storage at 30C. Solid phase mass extraction gas chromatography-mass spectrometry analysis showed identification of 71 volatiles belonging to different classes of compounds. Principal component analysis indicated that ethanol, 3-hydroxy-2-butanone, 3-pentanol, 2-butoxyethanol, 1-hydroxy-2-butanone, 2-heptanone, un-decane, 2-ethyl-furan, butoxylactone and 2,3-butanedione were among the principal volatiles identified. Thiobarbituric acid (TBA) value and free fatty acids increased from 0.38 (mg malondialdehyde/kg) and 0.58 (KOH/g lipid) to 0.68 and 0.69, respectively, during storage. Conclusively, the volatiles associated with the pork Balangu were heterogeneous, some of which may be indicators of spoilage in the product. Organoleptically acceptable Balangu could be produced from pork; however, the results of TBA and sensory evaluation indicate that the product's shelf life may not exceed 2 days. PRACTICAL APPLICATIONSBalangu is a Nigerian traditional grilled meat product consumed by many people as delicacies, mostly during leisure. Producers of the product do not normally exhaust their sales on the day of production, thereby leaving remains until the second day or beyond; and unfortunately due to poor storage facilities, the remains are kept at ambient temperature of approximately 30C. This temperature may encourage spoilage by opportunistic microorganisms and have adverse effect on the physicochemical properties of the product. This practice of storing the product at ambient temperature usually results in its rejection by customers, although it has not been reported in the literature. The knowledge of the physicochemical properties and volatiles would be useful toward probable improvement in sensory quality of the product in future studies, especially with the use of biological or chemical agents that possess antioxidant properties and are considered safe in food uses.