Browsing by Author "Omojola, A. B."

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Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
(2009-09) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
Extract of Ocimum gratissimum leaves war used oh Suya meat (an intermediate moisture meat) harvested at different hours of soaking period. O. gratissimum leaves were collected from Oyo state, South West region of Nigeria, rinsed in distilled water and squeezed la extract the fluid. The meat used was semimembranous muscle from beef carcass which was trimmed of all visible fat and connective tissues. The meat cut was sliced to sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised of five treatments of 10 replicates each. Treatment A (TA) served as the control- (Suya without Ocimum Gratissimum Extract-OGE), while (TB),(TC),(TD) and (TE) were soaked in OGE for 1/2 hr, 1hr, 1 1/2hrs and 2 hrs respectively, before coating with Suya ingredients. A total of 50 sticks of Suya with an average weight of 38.10 - 59.30grams of sliced meat per stick were prepared for each treatment sample. The meats on sticks were properly coated with Suya ingredient. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0: From samples of the five treatments were isolated, five (5) Aerobic species (namely: Pseudomonas sp Bacillus sp, Micrococcus sp and Flavobacterium sp. Three (3) Coliforms sp were also isolated namely: Proteus sp, Aeromonas sp and Enterobacter sp. Four (4) Lactic acid bacteria were also isolated namely: Pediococcus sp Streptococcus sp, Lactobacillus sp and Enterococcus feacalis. Suya meat soaked in OGE at different harvesting hours 1/2hr, lhr, 1 1/2hrs and 2hrs, on the days ranged between 0.01 x10(5) to 0.07 x 10(5); 1.0 x 10(5) to 0.04 x 10(5); 0.1 x 10(5) to 3.0 x 10(5) and 0.01 x 10(5) to 0.2 x 10(5) respectively however, the microbial counts were relatively low at third and fifth days which might be as a result of the active chemotypes in OGE. Coliform counts for Day 7 for TA and TB were exceptionally high.
Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
(African Scholarly Science Communications Trust, 2014) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.; Olugbemi, T. S.
Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x105- 2.2x105) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x105 in TA to 0.2x105 in TE. Coliform counts of 6.0x105 and 7.0x105 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products.
Calcium and phosphorus requirements of laying fowls in the warm wet climates
(1999) Adeyemo, G. O.; Oluyemi, J. A.; Omojola, A. B.
Carcass and meat characteristics of grass cutter (thryonomys swinderianus)
(Animal Science Association of Nigeria, 2006-06) Ukah, O. G.; Omojola, A. B.; Ogunsola, O. O.; Okubanjo, A. O.
A total of twelve adult mole grass cutter (cane rats) with an average age of 38 months were used for the evaluation of meat quality attributes and carcass characteristics. The animals were starved of feed for 16 hours, weighed, stunned, slaughtered and properly bled. The thoroughly bled carcasses were scalded and eviscerated. The dressed carcass was cut into two half carcasses, one half was dissected to determine meat yield while the other half was cut into five primal cuts of leg, shoulder, rib, loin and breast, shank and flank (B. S. F.). These cuts were cooked, their percent cook yields and cooking losses were determined. Shear force value and water holding capacity (WHC) were determined. Also determined was the length to live weight ratio. Mean live weight and dressing percentage of cane rat were 4462.50g and 66.43%, respectively. Leg and the shoulder had the highest lean yield while BSF had the least (P<0.05). The larger cuts had greater cooking losses and vice-versa. An average shear force value of 2.71kg/cm(3) was obtained while a range value of 69.15- 82.10% WHC was obtained. The meat to bone ratio was highest (P<0.05) in BSF and lead in the loin. The value obtained for lain out did not differ (P> 0.05) from the values obtained for the shoulder, rib and leg. The percent cooked yield was highest in the rib cut (79:62%) and least in the leg cut (73.90%). The length to live weight ratio was 60.4, while the average carcass length was 271. 50mm.
Carcass characteristics and meat quality of broilers fed cassava peel and leaf meals as replacements for maize and soyabean meal
(International Organization Of Scientific Research, 2015-03) Abu, O. A.; Olaleru, I. F.; Omojola, A. B.
A 49-day feeding trial involving 180 1-day-old Abhor acre broilers was carried out to evaluate growth and carcass quality of broilers fed cassava leaf meal and cassava peel meals used as replacements of soya bean meal and maize at 20% respectively. Four groups of 45 birds per group of 15 birds per replicate consisting of three replicates per group. Group A served as control (cassava leaf meal (0%) and peelings meal (0%)), Group B (20% cassava peelings -20% leaf meal), C (20% leaf meal -0% cassava peelings) and group D (20% cassava peelings-0% cassava peelings). The cut parts of the carcass showed superior values (p<0.05) in the A (control) treatment and they differed significantly (p<0.05) from broilers on to the group on B (20 % cassava peelings-20 % leaf meal), C (20% leaf meal-0% cassava peelings), D (20% cassava peelings-0% cassava peelings). On the 49th day, the breast muscles of 36 birds were analysed for dry matter, proteins, fat and ash. The organoleptic values were not significantly influenced by the juiciness, taste, colour and overall acceptability among the dietary treatment levels. Up to 20% inclusion of cassava leaf meal and 20% cassava peelings as replacement for soya bean meal and maize respectively in both broiler starter and finisher, diets did not significantly affect growth and carcass yield of broilers.
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
(SCIENCEDOMAIN international, 2014-07) Omojola, A. B.; Kassim, O. R.; Olusola, O. O.; Adeniji, P. O.; Aremo, J. O.
Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximate composition of the raw meats and their respective DB was determined using standard procedures. The Eating Quality (EQ) was determined using a 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess shelf stability of the product. Raw meat protein ranged from 21.2 to 22.9% while the moisture content varied from 64.14 to 71.98%. The product yields were 70.1, 74.1 and 68.9% for Beef Danbunama (BDB), Chevon Danbunama (CDB) and Pork Danbunama (PDB) respectively. Chevon Danbunama has the highest protein (46.73%) followed by PDB (41.78%) while BDB has the least value (39.75%). The overall acceptability for BDB (7.4) was higher (P<0.05) than for CDB (6.6) and PDB (6.2). Pork Danbunama had the least TBARS compared to BDB and CDB irrespective of the length of storage. Danbunama can be produced using any of the meat types without compromising yield and its nutritional value.
Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese
(Nigerian Society for Animal Production, 2008) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study. Varying levels of lemon juice (2.5%, 3.0% and 3.5%) were used per treatment. Organoleptic evaluation of prepared cheese was carried out using a five point hedonic scale for quality traits for the colour, taste, smell, texture and overall acceptability of the cheese revealed that QBC made with 2.5% lemon juice was rated highest (4.9±0.32) for overall acceptability and for all parameters tested for on day one. Cheese prepared with 3.5% lemon juice recorded the lowest plate count for all the days. In conclusion Cheese prepared with 2.5% lemon juice was more acceptable, however, the plate count was highest for all the days for this treatment.
Evaluation of the effects of various additives on the acceptability of kilishi
(Animal Science Association of Nigeria, 2003-12) Omojola, A. B.; Isah, O. A.; Adewumi, M. K.; Ogunsola, O. O.; Attah, S.
The semitendinosus muscle of hot de-boned beef was trimmed of all visible fats, bones and connective tissue. The cleaned muscle was weighed and sliced into thin sheet of 0.17-0.20cm thick and between 60-80cm long. The sliced meat was infused with locally available spice, condiments and other materials such as salt, sugar, maggi seasoning, peanut paste and water. The local spices and condiments used include; onion, alligator pepper, cloves, chillies, ginger, 'gyadar miya’ (Hausa name), black pepper and spice mixture containing locust bean, groundnut powder and other seasoning. The experiment comprised of six(6) treatments. Treatment one (Tl), served as the control with all ingredients present while ginger, alligator pepper cloves, gyadamiya and black pepper were absent in T2 T3 T4 Ts and T6 respectively. The result of the taste panelist showed that in terms of flavour, the Kilishi where alligator pepper was absent was most preferred. The result also showed that one or two of the spices could replace each other without any marked deference in flavour, juiciness, pungency, tenderness and overall acceptability.
Histological evaluation of fresh, boiled and dried beef and camel meat
(Animal Science Association of Nigeria, 2007-12) Fakolade, P. O.; Omojola, A. B.; Ogunsola, O. O.; Afolabi, K. D.
The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two treatments were applied cum; boiling of meat for 30 minutes at 100 °C till uniform doneness was achieved. Secondly treatment involved smoking of boiled meat for 6 hours at 200 °C - 320 °C. The cooking loss, cold shortening, thermal shortening, shear force, water holding capacity and histological observation were measured. The camel meat gave the highest significant value (P<0.05) in cold shortening, shear force and cooking loss compared to beef. The water holding capacity of beef evaluated gave the highest (P<0.05) 68.12 % than 59.09 % obtained for camel meat. Increase in temperature and duration of cooking, increases shrinkage, coagulation, duration of collagen and protein hardening.
Introduction to food science and technology
(Distance Learning Centre, University of Ibadan Press, 2003) Okubanjo, A. O.; Omojola, A. B.; Ogunsola, O. O.
Meat characteristics of bunaji, gudali and keteku breeds of cattle
(2004) Okubanjo, A. O.; Omojola, A. B.; Ogunsola, O. O.; Adewunmi, M. K.; Ajiboro, O .G.; Alabi, G. F.; Babayemi, O. J.
Carcass and meat quality traits of three breeds of cattle, which include Bunaji, Gudali and Keteku, were investigated. A total of five animals per breed were used for the study. The mean ages and live weights were not significantly different. Also, the mean carcass weight did not differ (p>0.05) significantly. The dressing percentage for Bunaji was lower (p<0.05) than for Gudali and Keteku. Back fat thickness was significantly higher (p<0.05) for Keteku and Bunaji than for Gudali while the rib eye area that was measured on the longissimus dorsi was higher in Keteku with 50cm2 while Gudali and Bunaji had 41cm2 and 33cm2 respectively. Texture of the lean meat was scored highest (p<0.05) in Gudali, followed by Bunaji while the least score was recorded for Keteku. However, the meat colour and marbling scores were not different (p>0.05) across the breeds. Shear force and cooking loss were least (p<0.05) in Keteku while Bunaji and Gudali had similar values (p>0.05) for both traits respectively.
Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age
(The Nigerian Society for Animal Production, 2010-03) Omojola, A. B.; Olusola, O. O.; Ajewole, B. T.
A total of twelve (90 days old) Chinchilla rabbits with an average live weight of 1.28-1.30kg were used to evaluate the effect of sex on morphometric, carcass and meat quality of rabbits. Two treatment groups of male and female were employed and each treatment was replicated thrice in a completely randomized design. The rabbits were stunned mechanically, exsanguinated and properly bled. After bleeding the rabbits were skinned and cut into two equal halves. Body morphometric indices such as body length, forelimb length, head length, head width and chest depth were measured and it’s result showed that apart from the head width, chest depth and pelvis depth that were significantly higher in female, other body measurement were similar (p>0.05) in both sexes. Water holding capacity was higher in males than in females with values of 76.33 to 70.00 % for shoulder in male and female respectively. The thigh of the male has a value of 80.00 as against 75.00% for the female. The dressing percentage were higher in male (p>0.05) with a value of45.50% to 41.99% in the female. The taste panelists rated meat from both sexes similar (p>0.05) in all parameters.
Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
(Journal Management System, 2012) Olusola, O. O.; Okubanjo, A. O.; Omojola, A. B.
Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is traditionally prepared from beef infused with spices and defatted groundnut paste. This study tried to appraise the eating quality of kilishi as affected by meat types and ingredient formulation. Three different kilishi recipes viz fresh, frozen and oven dried groundnut paste representing recipes 1, 2 and 3 respectively were formulated and used for the preparation of pork and beef kilishi in a completely randomized design. The nutrient composition and eating qualities of each kilishi type were evaluated. The result obtained showed that kilishi from the recipes were similar in crude protein with a value ranging from 55.47 – 62.33% while the ash content was highest (P>0.05) in beef kilishi from recipe 1. The colour rating was highest in all pork kilishi irrespective of the recipe. The panelist also rated pork kilishi higher in juiciness with a value range of 3.50 – 4.30 as against values of 1.80 – 4.40 for beef kilishi. Beef kilishi from recipe 1 had the highest flavour rating while the overall acceptability was highest in both products from recipe 1 with values of 6.30 and 5.20 for beef and pork kilishi respectively. The result obtained in this study showed that the use of recipe 1 with fresh groundnut paste was better in product qualities than frozen or oven dried groundnut paste.
Performance and carcass characteristics of broiler chicken fed soybean and sesame/soybean based diets supplemented with or without microbial phytase
(2014-07) Omojola, A. B.; Otunla, T. A.; Olusola, O. O.; Adebiyi, O. A.; Ologhobo, A. D.
Aims: The experiment was conducted to investigate the performance and carcass characteristics of meat-type chicken fed Soybean Meal (SBM) and Sesame/Soybean Meal (SSBM) supplemented with or without microbial phytase. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Nigeria, between October and December, 2011. Methodology: One hundred and sixty-eight unsexed two weeks old Arbor Acre strain chickens were used in a 35-day feeding trial. Two feeding regimes of soybean meal and Sesame/soybean meal based diets were formulated. Each feeding regime comprised of control diet and two levels of phytase units (300 and 600 FTU/kg) of 500 unit /g activity making a total of six dietary treatments. The birds were fed the experimental diets for a 35- and Feed Conversion Ratio (FCR). At the end of the feeding trial, three birds were slaughtered per replicate to evaluate carcass and meat characteristics. Results: The addition of phytase improved the birds’ performance, FI and FCR. Significant (P<0.05) increase was obtained for apparent retention of nitrogen (67.22%), ash (74.85%), ether extract (65.43%), crude fibre (76.22%) and Phosphorus (45.58%). Cooking loss values increased while the Water Holding Capacity (WHC) reduced with microbial phytase supplementation. Conclusion: Sesame/soybean diet supplemented with 300 FTU/Kg microbial phytase gave optimum performance and should probably be adopted as the feeding regime of choice since it also resulted in better nutrient utilization by the birds.
The performance and egg quality traits of Nigerian local hens fed varying dietary levels of palm kernel cake with added palm oil
(Poultry Science Association, Inc., 2012) Afolabi, K. D.; Akinsoyinu, A. O.; Omojola, A. B.; Abu, O. A.
A total of 120 local hens at the point of lay were randomly assigned, 2 per cage, with 10 replicates per diet in a completely randomized design, to 6 palm kernel cake (PKC)-based layer diets that contained 20% CP and 2,700 kcal of ME/kg of feed. The PKC was included at levels of 10, 20, 30, 40, and 50% in diets 2, 3, 4, 5, and 6, respectively. Diet 1 without PKC served as the control. To make the diets isocaloric, 0.5, 1.48, 3.35, 5.22, 7.11, and 8.98% palm oil was added to diets 1, 2, 3, 4, 5, and 6, respectively. Feed and water were offered ad libitum for 12 wk. The hen-day production (53.8 to 63.3%) peaked at dietary PKC levels of 20 to 40%. Feed conversion ratio was also the lowest in hens fed the 20 to 40% PKC-based diets, but it was poorer than the control diet for those fed 50% PKC. The least hen-day production was obtained for birds on the 50% PKC-based diet. The albumen height (3.16 to 3.73 mm) was highest for eggs laid by hens fed the control and 10% PKC diets. The egg yolk indexes obtained for hens fed 0 to 10% dietary PKC (0.2) were significantly higher than those obtained for hens fed 20 to 50% PKC (0.13 to 0.15). The yolk color score increased significantly (P < 0.05) across the diets (from 1.0 to 5.9) as the level of palm oil increased. The egg weight, egg circumference, eggshell thickness, egg shape index, and weights of the albumen and yolk were similar across diets. Feeding up to 40% PKC with added palm oil had no adverse effect on the performance of Nigerian local hens and the quality of their eggs.
Performance and tenderness of meat-type chicken fed soybean and benniseed based diets supplemented with microbial phytase
(Animal Science Association of Nigeria, 2010-09) Adetoro, B. O.; Olusola, O. O.; Omojola, A. B.; Ologhobo, A. D.; Adebiyi, O. A.
This experiment was designed to investigate the performance and shear-force (tenderness) of meat-type chicken (broiler) fed Soybean Meal (SBM) and Benniseed based diets supplemented with microbial phytase. 168 Arbor acre strain of broiler chicks were used with Phytase activity of5000 units/ g, two levels of phytase inclusion were used in the study (300 and 600 FTU/kg) in a completely randomized design Birds were allotted into six treatments, with four replicates of 7 birds per replicate. Parameters measured include Body Weight Gain (BWG), Feed Intake (FI) and Feed Conversion Ratio (FCR) which were measured weekly. 2 birds/ replicate were sacrificed at the end of 56days trial and birds were eviscerated and split into primal cuts (thigh, breast and drumstick). The boiled primal cuts were used for the Shear-force assessment. At the end of the 56 days, the FI revealed a significant increase in birds fed Benniseed based diet with 300FTU (101.98g/bird/day) compared to birds on SBM (93.23g/bird/day) and birds fed Benniseed based diet also had the best BWG of2212.50 g compared to SBM based diet with 1557.50g both with 300FTU phytase activity. The birds on Benniseed based diets also had a more tender muscle.
Performance characteristics of broilers fed varying levels of salt
(Animal Science Association of Nigeria, 2002) Ososanya, T. O.; Omojola, A. B.
Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses
(Journal Management System, 2012) Omojola, A. B.; Olusola, O. O.; Attah, S.; Ajewole, T. B.; Kassim, O. R.
The efficiency of leg-twisting treatment as a method of improving goat muscle tenderness and eating qualities were determined. Twelve matured good grade Red Sokoto does were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass; Leg twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the Achilles tendon and moved into the cold room within 30 min post-mortem and chilled for 48 hours. The semimembranosus (SM), the semitendinosus (ST) and the biceps femoris (BF) were excised from each half and used for the study. The result of the study showed that the sarcomere increased in all the three muscles as a result of leg-twisting. The treatment also improved tenderness by 1.4, 6.17 and 32.71 percent for SM, ST and BF muscles respectively. Except in the SM, where the water holding capacity (WHC) increased (P>0.05) there was a reduction in the WHC of the other two muscles while the drip loss increased as a result of leg-twisting in the three muscles. The sensory score for SM improved significantly (P<0.05) in all the parameter measured while the improvement in other muscles were not significant (P>0.05).
Post-mortem tenderization of spent layer’s breast meat with calcium chloride
(Academic Journals, 2011-02) Okubanjo, A. O.; Omojola, A. B.; Olusola, O. O.; Oladepo, O. O.
The effect of calcium chloride (CaCl2) injection at different time post-mortem (PM) on breast meat of spent layer was investigated. Each breast was dissected into two halves with each half weighing between 151.75 and 168.22 g. A total of 36 half breast were randomly assigned to four treatment groups in a completely randomised design. The breast meat were injected with 0.1 M CaCl2 (10% W/W) at 1, 12 and 24 h PM representing Treatments 2, 3 and 4 respectively while treatment one represents non injection at 0 h PM. The injected and non injected samples were aged at 2°C for 24 h. Tenderness was measured with Warner Bratzler shear force machine, drip and cooking losses were determined, proximate composition and eating qualities were also assessed. Injection of samples with CaCl2 improved tenderness by 11.85 to 39.12%. Cooking loss was not affected (P>0.05) by CaCl2 injection while drip loss increased (P<0.05) as time PM injection with CaCl2 increased. Crude protein, moisture and ether extracts were not affected by CaCl2 injection while the ash content of treated samples increased with time PM. The injection of CaCl2 improved the panellist rating (P<0.05) for juiciness, tenderness, ease of fragmentation and overall acceptability however, the flavour score decreased with CaCl2 injection.
Preliminary studies on processing characteristics of smoked dried beef (kundi) at varying salt levels
(2003) Ogunsola, O. O.; Omojola, A. B.
The semitendinosus muscle used for the study was excised from the wholesale beef round and trimmed of all surface fat and connective tissue and chilled for 24 hours. Sizeable pieces within a weight range of 70-90 grams were cut. For every 250g of meat, dry salt (NaCI) was rubbed into the meat at 10,15 and 20% of the green weight. The salted meat pieces were left for 30 minutes to allow salt penetration. Three treatments were applied cum; boiling of salted meat for 30 minutes until uniform doneness was achieved. The second treatment involved broiling in the oven for 30 minutes till uniform doneness was attained while the third treatment involved smoking of fresh salted meat samples without boiling or broiling. The result showed that weight losses were considerable in all the treatments with increase in the salt levels although the results were not significantly different (P>0.05). It was also noted that although the shear force values obtained at the different salt levels were not significantly different (p>0.05), the values obtained increased as the weight loss increased. The addition of sodium chloride to meat was observed to cause a slight drop in the pH of meat.