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End date: 2019Subject: search.filters.subject.Evaluation

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    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.
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    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.
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    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.