DEPARTMENT OF WILDLIFE AND ECOTOURISM MANAGEMENT
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Item Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat(Bangladesh Meat Science Association, 2023-03) Apata, E. S.; Sunmola, R. A.; Sunmola, R. A.; Olaleye, O. O.; Apata, O. C.The study was carried out to determine the quality and acceptability of soy-cheese (Tofu) enhanced with different meat types. 40g of raw soybeans, 40g of each meat type-beef, mutton, chevon, chicken and 5g of industrial grade calcium sulphate (CaSo4) were used for this study. The meat types + Tofu constituted the treatments, thus: T0 = Tofu only (control), Ti = Tofu + beef, T2 = Tofu + mutton, T3 = Tofu + chevon, T4 = Tofu + chicken meat. Data were collected and analysed using analysis of variance (ANOVA) at p<0.05. The meat Tofu products samples showed significant differences (p<0.05) in physical, chemical and the sensorial variables tested with chicken meat Tofu (T4) having highest (p<0.05) yield, water holding capacity, protein, fat, ash, all the organoleptic and overall acceptability values. This study supplied first hand information on the effect of meat inclusion in Tofu, therefore, chicken meat could be included in Tofu at ratio of 1:1 for quality and acceptability enhancement.Item Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage(2023-02) Apata, E. S.; Akinmade, E. B.; Apata, O. C.; Solana, I. O.; Uthman Akinhanmi, Y. O.Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous speies, Parkia biglobosa, Piper gidneense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T, = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.Item 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.Item 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.Item 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.Item 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.Item 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.Item 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.Item 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.Item 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.