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Author: search.filters.author.Apata, O. C.Subject: search.filters.subject.Preservation

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    Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
    (2022) Apata, E. S.; Adegoke, M. A.; Apata, O. C.; Olugbemi, M. T.; Ogungbayi, G. B.; Okolosi, J. E.
    The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability.
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    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.