FACULTY OF AGRICULTURE
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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 Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits(Animal Science Association of Nigeria, 2001-12) Ogunsola, O. O.; Okubanjo, A.Eight rabbits were used to study the effects of pre-rigor hot curing on the quality of smoked cooked rabbits. They were each slaughtered and divided into two symmetrical halves to give sixteen half carcasses. These were randomly assigned to one of four curing treatments proir to being smoked. The treatments were: (A) Post slaughter chilling at 2°C for 24 hrs followed by cold brining for 24hrs. (B) Pre-rigor curing in brine at 24 hrs. (C) Pre-rigor curing in brine at 45°C for 18 hrs. (D) Pre-rigor curing in brine at 45°C for 6hrs. All carcasses were injected to 110% of their green weight before immersion in brine of the same concentration at the given temperature. The cured products had satisfactory processing yields (100.82 -113.22%) but yields were relatively lower in hot cured rabbit carcasses. The mean nitrite level for all processing treatments was 250.94 ppm. Tenderness as measured by the shear force values and organoleptic testing did not differ significantly among treatments. Cooking loss and water holding capacity were similar in all treatments. There was also no discernible difference observed in the various organoleptic attributes. Results obtained indicate that it is possible to accelerate the curring process of rabbit through pre-rigor treatment with brine at a temperature of 45°C.