FACULTY OF AGRICULTURE

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Author: search.filters.author.Olusola, O. O.Subject: search.filters.subject.Quality

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    Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
    (Animal Science Association of Nigeria, 2017-09) Olusola, O. O.; Abunwune, R. N.; Adeshola, A. T.
    This study was carried out to evaluate the chemical and microbial qualities of Kilishi sold in Zaria metropolis, Nigeria. A total of thirty (30) samples from three different locations (Sabon-gari-(Site I), Zaria city (Site II) and Samaru area (Site III) were randomly collected. Control samples of Kilishi were prepared in the Meat Laboratory of the Department of Animal Science, Ahmadu Bello University. All Kilishi samples were subjected to chemical analysis and microbiological examination-aerobic plate counts (APC), staphylococcal counts (SC), fungal counts (FC) and coliform counts (CC). Kilishi from Site II had significantly (p<0.05) higher moisture values (7.52%) than Kilishi from the control (5.65%), Site I (5.19%) and Site III (5.44%), fat and ash contents were significantly (p<0.05) higher in control (22.53% and 7.80%) respectively) than Kilishi from other sites. Microbial counts were high in commercial Kilishi samples with mean APC of 4.1x10(5), Coliform counts of 3.0x10(1) and FC of 5.9x10(6) in Site I while Staphylococcal counts was 7.0x10(4) in Site III. The general evaluation of microbial species showed the presence of Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Klebsiella sp in commercial Kilishi which could pose high health risk to consumers. It is therefore advised that processors of Kilishi should imbibe good hygienic practices in order to improve the quality and reduce the risk of food borne illnesses while consuming this product.
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    Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
    (National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2016) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.; Ayo, T. S.; Umar, U. A.
    A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine solution, after which they were smoked for approximately two hours to an internal temperature of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter, moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 % and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in post- rigor state.
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    Quality assessment of chicken fillets produced from broiler chickens fed natural pigment sources
    (2017-09) Olusola, O. O.; Oyesanwe, A. T.; Owaseye, O. D.; Oshibanjo, D. O.
    The quality of chicken fillets obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Abor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. TA- Control, TB-Baobab leaves, TC-Moringa leaves, TD-Orange peels, TE-Roselle calyx. (all at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and breast muscle was harvested to develop chicken fillets which were stored and analysed on day 0, 3 and 6. Lipid oxidation rate, pH and Aerobic Plate Count (APC) were determined on stored fillets. The result revealed that pH values of fillets increased (p<0.05) over the storage days with treatments C and E having the highest values (6.22) at day 6. Lipid oxidation rate was also significant (p<0.05) for treatment effect only, with treatment C having the lowest values (2.88). Microbial contents of fillets in Treatment C reduced significantly at day 6 compared to fillets produced and stored from other treatments. However, APC for all treatments (p<0.05) varied slightly across the treatments and over the storage days. It can therefore be concluded that Moringa supplemented diet had better effects on maintaining the oxidative and microbial quality of the chicken fillets during the storage period.