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Item Performance characteristics of broilers fed varying levels of salt(Animal Science Association of Nigeria, 2002) Ososanya, T. O.; Omojola, A. B.Item 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.Item Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon(Academic Journals, 2009-04) Omojola, A. B.; Kassim, O. R.; Fakolade, P. O.; Olusola, O. O.Kundi is an intermediate moisture meat (IMM) product conventionally prepared from camel meat (CM). There is a dearth of information on the production as well as*the nutritional and eating qualities of kundi from other meat types. An experiment was conducted in a completely randomized design to evaluate yield, nutrient composition and sensory characteristic of kundi prepared from CM, beef and chevon. The protein content of fresh CM (22.58%) was higher (p < 0.05) than the values of 19.57 and 20.83% obtained for beef and chevon respectively. The result showed that fresh beef has at least (p < 0.05) drip loss value of (2.46%) as against 4.03 and 3.53% obtained for CM and chevon respectively. Cooking loss values were 19.30, 21.26 and 20.36% for beef, CM and chevon respectively. Beef gave the least shear force value (6.68 kg/cm3) as compared to 8.39 kg/cm3 for CM and 7.06 kg/cm3 for chevon. The product yield ranged from 33.61 to 38.93%. Kundi from each of the 3 meat types contained about three times the protein in their respective raw meat. The ash content increased from 1.50, 1.05 and 1.31% in raw beef, CM and chevon to 5.80, 4.37 and 4.40% in kundi from corresponding meat type. Kundi from chevon was rated highest (p < 0.05) for flavour juiciness and tenderness while beef kundi (BK) was rated highest (p < 0.05) for colour. Camel kundi (CK) was rated least by the panelist in virtually all parameters scored. . The possibility of producing Kundi from beef and chevon will increase the consumption of the product especially by majority of consumers with aversion to camel meat.Item Qualitative evaluation of kilishi prepared from beef and pork(Academic Journals, 2008-06) Ogunsola, O. O.; Omojola, A. B.Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P < 0.05) values of 3.70 ± 0.32 and 3.93 ± 0.21 as against values of 2.33 ± 0.22 and 2.93 ± 0.30 for Kilishi from beef in respect to colour and juiciness, respectively. Kilishi from beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load.Item 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.Item 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.Item 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.Item 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.Item 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.Item 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.