Browsing by Author "Apata, E. S."

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Effect of brine concentration and curing time on quality attributes of cooked turkey laps
(American Association for Science and Technology, 2014-11) Apata, E. S.; Popoola, L. A.; Apata, O. C.; Adeyemi, K. O.; Okubanjo, A. O.
The objective of this study was to investigate the effect of brine concentration and curing time on physicochemical, microbial and sensory characteristics of turkey laps. 4 turkey laps of weight between 1.00 - 1.5kg were divided into 4 treatment groups of brine concentration - 10, 15, 20 and 25% respectively and were cured for 0, 4 and 8 days after cooking at 72°C for 20min. The results showed that Water Holding Capacity (W 1C) and pH of the cured turkey laps increased (p<0.05) as cooking loss decreased p<0.05) thereby increasing the yield of the turkey laps after cooking. Total Viable Count (TVC) and Total Coliform Count (TCC) decreased (p<0,05) while Total Fungal Count (TFC) increased (p<0.05) as brine concentration increased, but the TVC and TCC fluctuated while TFC increased steadily as curing time, increased, not above tolerable levels which made the turkey laps wholesome and safe for consumption. Colour, flavour, texture and juiciness scores increased (p<0.05) as the brine concentration and time of curing increased, but were higher (p<0.05) in turkey laps in treatment 3 that were cured for 4 days. It was observed that treatment 3 (20% brine) and curing for 4 days furnished higher quality attributes of turkey laps as pH, WHC and moisture were high considerably thereby increasing the yield while cooking loss decreased. Also the microbial, counts were lower while colour, flavour, texture and juiciness were higher. In the overall assessment of turkey laps, those cured with 20% brine for 4 days were most acceptable to sensory panel members.
Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
(Canadian Center of Science and Education, 2013) Apata, E. S.; Osidibo, O. O.; Apata, O. C.; Okubanjo, A. O.
This study was conducted to evaluate the efficiency of four methods of sun drying kilishi after preparation. They included Direct Sun drying 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.
Effect of thermal processing methods on the eating qualities and acceptability of different meat types
(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Abiola-Olagunju, O.; Taiwo, B. B. A.
This study was carried out to evaluate the eating qualities of six different meat types namely: beef, chevon, pork, rabbit, turkey and chicken cooked with three methods. The three cooking methods employed were frying, boiling and roasting. Fresh meat cuts (250g) of 5 meat types were purchased from Ayetoro market in Yewa North Local Government areas of Ogun State, while live rabbits were bought and slaughtered and 250g of meat harvested and used for this study. The 250g of each meat type was divided into 50g and subjected to cooking using frying, boiling and roasting for 20 minutes. The meat samples were served to a semi-trained 10-member taste panel that adjudged the test on the meats for flavour, tenderness, juiciness, texture and overall acceptability using 9-point hedonic scale on which 1= disliked extremely and 9= liked extremely. The results showed that frying increased (p<0.05) the . juiciness and texture of rabbit, turkey, chicken and pork meats as well as the overall acceptability of the same meat types. Boiling increased the flavour of beef and chevon and tenderness of rabbit, turkey, pork and chicken as well as the texture of beef, chevon, pork and rabbit, but enhanced the overall acceptability of beef and chevon. Roasting improved the flavour of beef and chevon, tenderized pork and rabbit meat as well as increased the juiciness of beef and chevon, texture of beef, chevon and rabbit meats; it increased the consumer’s acceptability of beef, chevon and rabbit meats. It was concluded that each meat type should be cooked based on the method that impacts palatability quality which the consumer desired. It was suggested that pork, rabbit, turkey and chicken meats be fried as it enhanced most of the palatability qualities of these meat types, beef and chevon meat be boiled or roasted for higher acceptability.
Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
(Animal Science Association of Nigeria, 2016) Apata, E. S.; Omojola, A. B.; Eniolorunda, O. O.; Apata, O. C.; Okubanjo, A. O.
Five muscles, semitehdinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Trceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked with four different spices; ginger (A) garlic (B), alligator pepper (C) and black pepper (D) to determine their effects on water holding capacity and acceptability of the muscles. The muscles together with the spices were cooked for 20 mutes and cooled to room temperature (about 25°C), Ig of each muscle was removed and pressed to determine the water holding capacity, while the rest of the muscles were served to 10 member taste panel to assess the muscles for acceptability based on their flavour on a 9 point hedonic scale. The results (49.80, 48.30) showed that muscles cooked with ginger (A) had higher water holding capacity while those poked with garlic (B) had the least (28.50, 25.30). Muscles from WAD buck goat (BF 49.80) had higher water holding capacity. Muscles cooked with garlic (B) (8.67, 80) were highly preferred by the taste panelists while muscles cooked with alligator pepper (C) (4.32, 4.15) were least accepted. It was evident from the results this study that spices can improve water holding capacity and acceptability of chevon. Ginger (A) favoured high water holding capacity while garlic (B) is recommended for high flavour and acceptability of chevon.
Effects of local clay pot and freezer preservation methods on beef quality attribute
(American Association for Science and Technology, 2014) Apata, E. S.; Adio, F. A.; Apata, O. C.; Odio, A. F.; Aderele, G.
This study was carried out to investigate the influence of local clay pot and freezer preservation on quality properties of fresh beef. 30 clay pots were moulded. 6kg of beef was purchased from Ayetoro abattoir and divided into two portions of 3kg wrapped’in banana leaves and each portion constituted a treatment; T1 = Freezer, T2 = Clay pot. The clay pots were sealed containing 100g of beef each and heated on charcoal fire for 1 hour daily, while beef preserved in freezer was divided into 30 parts of 100g and frozen at -18˚C. Physicochemical, microbiological and sensory properties of preserved beef were determined at 0, 7, 14, 21 and 28 days. Data collected were analysed with ANOVA at p = 0.05. Beef in T1 had higher colour score and lower (p<0.05) shear force values, while beef in T2 had higher yield and lower thermal shortening, protein, ash and TBA were higher in beef preserved with T2 while moisture and fat were higher in T1 beef. Microbial load were higher in T1 as well as colour, tenderness- and texture. However, flavour, odour and acceptability were higher in T2. All properties of preserved beef with the exception of cooking loss, thermal shortening, ash, Thiobarbituric Acid (TBA.,, Total Colifomi Count (TCC) and Total Anaerobic Count (TAG) increased as the time of preservation increased. It is suggested that local clay pot be used by those in developing countries where power supply is still epileptic especially in rural areas, and that beef may not be preserved beyond 14 days since beef properties decreased after that period in this study.
Evaluation of patties prepared from combination of beef and antelope meat
(Animal Science Association of Nigeria, 2016-09) Apata, E. S.; Eniolorunda, O. O.; Ayantuga, D. T.; Apata, O. C.; Okubanjo, A. O.
This study was carried out in the Meat Science laboratory of the Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State to evaluate patties prepared from beef and antelope meat. Fresh beef and antelope meat of 3kg each were purchased, chilled and allowed to equilibrate to room temperature 27˚C which were ground. Approximately 2.3 kg of each meat type was apportioned into five parts of 0, 25, 50, 75 and 100 % after mixing the two meat types into 0, 115, 230,345 and 460g of antelope meat. The meat patties samples were cooked using broiling method and cooled at room temperature. Physico- chemical characteristics and organoleptic attributes of the meat product Were determined after cooking. The results revealed that the cooking loss (32.43%) was higher (p< 0,05) at T4 followed by T5 (31.48%) while the patties yield (71.97%) was in TO followed by patties in T2 (70.45%) and T3 (70.35%) respectively. Water holding capacity (WHC) was higher in T2 and T3 (67.00%) and (66.20%) followed by TO with 62.00%, hence lower shear force values of 0.58N, 0.62N and 0.70N. Moisture content (50.90%) was higher (p< 0.05) T1 and T2 (59.15%), protein was higher (p< 0.05) in 75, while fat was least (p<0.05) in T4 (8.25 %) and T5 (8.20%) in cooked patties. Patties in Tl, T2 and T3 with 6.50, 6.80 and 6.62 were accepted mostly as the had higher colour values of 7.25, 6.03 and 6.21. It was observed that inclusion of antelope meat in the patties between 25% and 50% sufficed to provide the nutrients and flavour that consumers needed in meat patties prepared from beef and antelope meat combination in this study. Therefore, antelope meat could be included in meat patties not beyond 50% so that consumers could relish the meat product.
Evaluation of socio-economic characteristics, preference and consumption pattern of meat among the inhabitants of Yewa in Ogun State Nigeria
(2016) Apata, E. S.; Akinbinu, J. B.; Apata, O. C.; Dada, O. M.; Aderinto, A.
This study was conducted in Yewa zone of Ogun state to investigate the socio-economic characteristics, preference and consumption pattern of meat among the inhabitants who are rural dwellers. Primary data were collected through 300 structured questionnaires covering 12 selected rural towns. The variables measured included age, sex, educational and marital status, household size, religion, occupation, income, preference for meat, factors influencing meat preference, meat consumption pattern and constraints for meat consumption in the study area. Data collected were analysed with frequency percentages and Garrett’s ranking technique and validated for reliability. The results showed that (30.01%) of household consumed meat were mostly youth who were mostly (54.0%) females that attained secondary education (32.3%) while 67.7% of them had one form of education or the other. (30.7%) were married with highest (29.3%) household size, Christians (40.7%) and traders (28.3%) and earned monthly income (29.0%) between N10, 000-N30, 000. Also majority (95.0%) preferred beef (87.5%) and chicken while (56.7%) preferred pork. Majority with 64.6 scores consumed meat perhaps for its nutritional value and taste (63.5) score without minding the price 56.8 score while tenderness was not the hindering factor (50.2) score for consuming meat in the study area. High percentage of the respondents consumed meat of any type but consume more (25.0%) of beef than pork (57.7%) as low percentage (19.3%) of the total respondents would not consume meat. Majority of them strongly disagreed that no constraint associated with meat preference and consumption would deter them from consuming meat. It was recommended therefore, that household in the study area be encouraged by government extension agents to utilize part of their income to purchase meat to be included in their diets to improve the quality. Also there is need to conduct a research to investigate low percentage consumption meat by the inhabitants of Yewa zone, the study area.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
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.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
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.
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
(2012-08) Apata, E. S.; Koleosho, T. S.; Apata, O. C.; Okubanjo, A. O.
The objective of this study was to determine the influence of sex and processing (Cooking) methods on pysicochemical and organoleptic properties of rabbit meat. Thirty-two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta and transported to Olabisi Onabanjo University, Yewa Campus, Ayetoro, where this study was conducted. The rabbits were rested for 2 weeks, starved for 16 h, then slaughtered and dressed conventionally. Their carcasses were assigned randomly to four cooking treatments viz: frying, broiling, roasting and stewing. 100 g of meat samples were excised from leg cuts of rabbit carcasses from each treatment and cooked for 20 min after which physical, chemical and sensory attributes of rabbit meat were determined. Data generated were subjected to analysis of variance (ANOVA) for completely randomized design with 4x2 factorial arrangement (P = 0.05). The results showed that cooking loss, thermal shortening and shear force values were higher (P < 0.05) in fried rabbit meat, while water holding capacity and cooking yield were higher (P < 0.05) in stewed rabbit meat. Moisture and protein contents were higher (P < 0.05) in stewed rabbit meat while, they were lower (P < 0.05) in fried rabbit meat. Meat from female rabbits had higher (P < 0.05) proximate component values except nitrogen free extract values that were higher (P < 0.05) in male rabbit meat. The results revealed that colour and flavour scores were higher (P < 0.05) in fried rabbit meat, followed by boiled ones also, fried rabbit meat were accepted more than broiled, roasted and stewed ones. Also, male rabbit meat was highly relished than female rabbit meat in this study. It was suggested therefore, that frying and broiling methods be employed, also male rabbits be preferred if rabbit meat is to be processed since fried and broiled rabbit meat as well as meat from male rabbits were accepted more than these from female rabbits, in this study.
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
(African Journals OnLine, 2011) Apata, E. S.; Akinjute, O. F.; Apata, O. C.; Okubanjo, A. O.
The objective of this study was to evaluate the physicochemical and sensory characteristics of beef patties extended with cowpea flour (CF). Lean beef (1kg) was used for this study. The surface fats and connective tissues were trimmed off the meat which was ground and used to prepare beef filling. Cowpea flour was incorporated into the dough to form the treatments viz: Treatment 0 = (Control) 0% CF inclusion. Treatment 1 = 10% CF inclusion. Treatment 2 = 20% CF inclusion. Treatment 3 = 30% CF inclusion, Treatment 4 = 40% CF inclusion and treatment 5 =50% CF inclusion. 50g of beef filling was incorporated into each dough which was cut and folded in half to seal off the beef filling completely within the dough. The patties was brushed with fresh egg albumen and baked in clean pans greased with margarine in the oven at 180˚C between 25 and 30mins. Physicochemical and sensory attributes of the beef patties were determined. The results showed that water holding capacity and thermal shortening increased (p<0.05) as the CF inclusion level increased while cooking loss reduced (p<0.05) at 30% CF inclusion and increased (p<0.05) between 40 and 50%. Cooking weld was higher (p<0.05) at 30% CF inclusion and decreased between 40 and 50%. The chemical attributes of beef patties extended with CF as well as colour, flavour, texture and overall acceptability scores were higher (p<0.05) at 30% inclusion level. It is suggested therefore, that beef patties could be extended with CF up to 30% for optimum physicochemical attributes and consumers acceptability.
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
(Canadian Center of Science and Education, 2014-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Eso, L. B.
This study was conducted to investigate the utilization and influence of condiments prepared from four fermented legumes; African locust-bean (Parkia biglobosa), melon seeds (Citrullus vulgaris), soybean (Glycine max) and cotton seeds (Malvaceae gossypium). They were processed, dried, milled and 25% solution of each condiment was made using purified water. 200 g fresh beef from the thigh cut of White Fulani bull (Bos indicus) was purchased, divided into 4 parts of 50 g and 20 ml of condiments solution was injected into each beef with a syringe and needle each condiment and 50 g beef constituted a treatment thus; TO = control (No condiment), TI = Beef steak + locust bean condiment, T2 = Beef + melon seeds condiment, T3 = Beef + soybean condiment, T4 = Beef + cotton seeds condiment. The injected beef steaks were wrapped in foil paper and broiled in oven at 170ºC for 20 mins. Data were collected on physicochemical, microbiological and sensory properties of processed beef and were subjected to analysis of variance (ANOVA) at p = 0.05 in a completely randomized design experiment. The results showed that cooking loss and shear force were lower in TI, while water holding capacity (WHC) and yield were higher. Protein and ash were high in TI followed by T3 while fat and fibre were significantly lower. Aerobic and anaerobic bacteria were significantly the same across the treatments while coliform and fungal counts were lower except in T2 and T4. Treatment1 was adjudged higher in all the eating qualities except colour and was well accepted. It is therefore, recommended that locust bean condiment be used in processing meat followed by soybean condiment. However, further investigation should be carried out on varied levels of locust bean condiment to determine the level that will give better colour which can improve the meat product acceptability and consumption.