Effect of Refrigeration and Frozen Storage on the 
 Shelf-life of Beef Purchased from Local Markets and Abattoir in Calabar 
 Metropolis-Nigeria

Eneji, C. A.; Ikpeme, C. E.; Ubua, J. A.

doi:10.3923/pjn.2007.576.581

Cited by 3 publications

(3 citation statements)

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“…The fabricated primal cuts from each treatment were displayed on a clean table beside the road between the Department of Animal Science and Faculty of Veterinary Medicine to simulate open market retail situation according to [5] and [11]. Students and staff in both the Animal Science Department and Veterinary Medicine and the passersby were invited to mimic meat buyers.…”

Section: Retail Display Of Raw Meatmentioning

confidence: 99%

Quality Evaluation of Chevon as Affected by Carcass Dressing Techniques and Open-Air Market Display

Apata¹,

Eniolorunda²,

Omojola³

et al. 2021

MJAS

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This study investigated the effects of post-mortem carcass dressing techniques and open market retail display on the quality and acceptability of goat meat. Twenty-seven Red-Sokoto bucks were used. They were slaughtered, weighed and randomly allocated to 3 post-slaughter dressing techniques: scalding, skinning and singeing. The primal cuts were displayed for 0, 3, 6 and 9 hours. Visual colour, proximate composition, pH, lipid oxidation, microbial load and sensory characteristics of the meat from the 3 treatments were determined and data collected were subjected to analysis of variance (ANOVA) in a completely randomized design with 3×4 factorial arrangement, and the significant means separated at p < 0.05. The visual colour and protein were higher in singed meat, moisture was higher in skinned meat and decreased against the time of display. Lipid oxidation and microbial load values were higher in skinned meat; aerobic bacteria were higher than lactic acid bacteria, and increased against the time of display. All the sensory attributes and acceptability scores decreased against the time of display except tenderness. In conclusion, carcass dressing techniques and open market retail display affected goat meat quality and acceptability. Singeing technique could be adopted since it furnished higher meat quality and acceptability and goat meat must not be displayed beyond 6 hours.

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Section: Retail Display Of Raw Meatmentioning

confidence: 99%

Quality Evaluation of Chevon as Affected by Carcass Dressing Techniques and Open-Air Market Display

Apata¹,

Eniolorunda²,

Omojola³

et al. 2021

MJAS

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“…Numerous studies have been published on the effect of freezing and storage temperature on the quality of frozen beef (Boles and Swan 1996;Azad and Akhter 2005;Eneji et al 2007;Pietrasik and Janz 2008;Dalia 2008). Results of these studies are not unanimous but it remains commonly assumed that increasing the rate of freezing and reducing the storage temperature will improve the quality shelf life of meat.…”

Section: Introductionmentioning

confidence: 99%

Effect of post-slaughter time and storage conditions on chemical and microbial changes in locally marketed beef

Jahan

Hossain

Rashid

et al. 2015

Bang. J. Anim. Sci.

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Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of locally marketed beef. Meat samples were collected from local markets and divided into two groups, morning and evening beef. Morning beef was collected immediately after slaughtering from healthy cattle while evening one was collected 8 h after slaughtering. The samples were kept either in refrigerator (4oC) or freezer (-20oC). Refrigerated samples were stored for 7 days and analyzed on day1st, 3rd and 7th while frozen samples were stored for 90 days and analyzed on day 3rd, 45th and 90th. Results showed that there was a significant difference in chemical and microbial parameters between morning and evening beef (p<0.01 to 0.05). With respect to the advances of storage time, the dry matter, crude protein, ether extract and ash contents were increased in beef sample (p<0.01), indicating the moisture loss from meat time elapsed after slaughtering. Moreover, the coliform, yeast and mold counts were also increased with advance of storage time (p<0.01 to0.05),indicating the unhygienic conditions of slaughter house, equipment and water which is giving signal for the possible occurrence of food borne intoxication. In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature suggesting the importance of early preservation of meat at lower temperature. Our findings of increased number of microbial counts were also suggested the necessity to improve the hygienic conditions of slaughterhouse and equipment in developing countries like Bangladesh.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23143 Bang. J. Anim. Sci. 2014. 44 (1): 52-58

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“…To match all these demands without compromising safety. Generally, the quality of beef can be based on color, odor, appearance, taste, culinary properties as well as bacteriological status (Eneji et al, 2007).Therefore, the present study was undertaken to evaluate effect of lactic and acetic acids spray on microbial, sensory and physico-chemical qualities and on shelf-life of fresh meat . Materials and Methods .Acetic and lactic acid spray solutions :…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid and acetic acid on the quality of local meat

El-Tabiy¹,

Soliman²

2011

Assiut Veterinary Medical Journal

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Effect of Refrigeration and Frozen Storage on the Shelf-life of Beef Purchased from Local Markets and Abattoir in Calabar Metropolis-Nigeria

Cited by 3 publications

References 1 publication

Quality Evaluation of Chevon as Affected by Carcass Dressing Techniques and Open-Air Market Display

Quality Evaluation of Chevon as Affected by Carcass Dressing Techniques and Open-Air Market Display

Effect of post-slaughter time and storage conditions on chemical and microbial changes in locally marketed beef

Effect of lactic acid and acetic acid on the quality of local meat

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