DEPARTMENT OF WILDLIFE AND ECOTOURISM MANAGEMENT
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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 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 Effect of different solar drying methods on quality attributes of dried meat product (kilishi)(Canadian Center of Science and Education, 2013) Apata, E. S.; Osidibo, O. O.; Apata, O. C.; Okubanjo, A. O.This study was conducted to evaluate the efficiency of four methods of sun drying kilishi after preparation. They included Direct Sun drying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.Item Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat(2012-08) Apata, E. S.; Koleosho, T. S.; Apata, O. C.; Okubanjo, A. O.The objective of this study was to determine the influence of sex and processing (Cooking) methods on pysicochemical and organoleptic properties of rabbit meat. Thirty-two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta and transported to Olabisi Onabanjo University, Yewa Campus, Ayetoro, where this study was conducted. The rabbits were rested for 2 weeks, starved for 16 h, then slaughtered and dressed conventionally. Their carcasses were assigned randomly to four cooking treatments viz: frying, broiling, roasting and stewing. 100 g of meat samples were excised from leg cuts of rabbit carcasses from each treatment and cooked for 20 min after which physical, chemical and sensory attributes of rabbit meat were determined. Data generated were subjected to analysis of variance (ANOVA) for completely randomized design with 4x2 factorial arrangement (P = 0.05). The results showed that cooking loss, thermal shortening and shear force values were higher (P < 0.05) in fried rabbit meat, while water holding capacity and cooking yield were higher (P < 0.05) in stewed rabbit meat. Moisture and protein contents were higher (P < 0.05) in stewed rabbit meat while, they were lower (P < 0.05) in fried rabbit meat. Meat from female rabbits had higher (P < 0.05) proximate component values except nitrogen free extract values that were higher (P < 0.05) in male rabbit meat. The results revealed that colour and flavour scores were higher (P < 0.05) in fried rabbit meat, followed by boiled ones also, fried rabbit meat were accepted more than broiled, roasted and stewed ones. Also, male rabbit meat was highly relished than female rabbit meat in this study. It was suggested therefore, that frying and broiling methods be employed, also male rabbits be preferred if rabbit meat is to be processed since fried and broiled rabbit meat as well as meat from male rabbits were accepted more than these from female rabbits, in this study.Item 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.