FACULTY OF AGRICULTURE
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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 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 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.Item An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing(2013) Olusola, O. O.Man resorted to meat preservation as a means of keeping meat to be used at a later date. This he must do with appropriate, affordable and simple technologies to suit this need. This is particularly needful in developing nations as scarce food must not be allowed to waste, especially as the protein demand of the ever increasing population is rising. Salting and drying of meat dates back to antiquity, where the early man salted meat cuts on the exposed surfaces and hung them in the air to dry. Salt (a chief curing agent) in meat, and pepper form the basis of virtually all seasoning formulae. All other agents in seasoning (ingredients which improve the flavour of meat and foods) are supplementary to these as they form the integral part of various cuisines all over the world. Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or ‘scent leaf. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates.They are mostly used in their dried form, rarely fresh and are available whole or ground. Spices vary greatly in composition but the aromatic and pungent principles that render them valuable reside in their volatile oils, resins, or oleoresins. Herbs on the other hand refer to the larger group of aromatic plants whose leaves, stems or flowers are used to add flavour to foods. Herbs and spices in addition possess potential health benefits by inhibiting lipid peroxidation. Some of these seasonings include pepper, capsicum, turmeric, ginger, cloves, african nut meg, curry, the leaves of ocimum, cloves, thyme, onions and garlic. This paper seeks to give an overview of herbs and spices commonly used in tropical meat seasoning, their prospects and benefits to man’s health and well being.Item Consumer perception of chicken meat from broilers fed natural pigment sources(Animal Science Association of Nigeria, 2018-03) Olusola, O. O.; Adeshola, A. T.; Oshibanjo, O. D.; Balogun, I. O.Consumer perception of chicken meat obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Arbor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. Test ingredients were introduced at day 21(the finisher stage). TA- Control, TB- Roselle calyx, TC- Orange peels, TD- Baobab leaves, TE- Moringa leaves (each at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and physico-chemical and carcass visual and textural attributes were assessed. Results revealed that pH values (p<0.05) ranged from 6.49 (Treatments A and E) to 6.25 (Treatment B) while shear force ranged (p<0.05) from 1.25 (Treatment B) to 0.53 (Treatment C). No (p>0.05) variation was observed on cooking yield and loss in all treatments. Significant differences were observed in carcass assessment scores for all treatments. Treatment E (Moringa) had highest value (6.95) for skin colour which showed a high degree of yellowness while treatment C (Orange peel) had highest score (5.48) for muscle colour (highly pinkish). Treatment B (Roselle calyx) had lowest values for skin (3.13-whitish) and muscle (3.50-whitish) colours. High overall acceptability score was however recorded in orange peel supplemented diet (Treatment C). The study concludes that, orange peels can be incorporated at 4% inclusion level in broiler chicken diet to increase carcass attractiveness and aid increased consumer acceptance.Item Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age(The Nigerian Society for Animal Production, 2010-03) Omojola, A. B.; Olusola, O. O.; Ajewole, B. T.A total of twelve (90 days old) Chinchilla rabbits with an average live weight of 1.28-1.30kg were used to evaluate the effect of sex on morphometric, carcass and meat quality of rabbits. Two treatment groups of male and female were employed and each treatment was replicated thrice in a completely randomized design. The rabbits were stunned mechanically, exsanguinated and properly bled. After bleeding the rabbits were skinned and cut into two equal halves. Body morphometric indices such as body length, forelimb length, head length, head width and chest depth were measured and it’s result showed that apart from the head width, chest depth and pelvis depth that were significantly higher in female, other body measurement were similar (p>0.05) in both sexes. Water holding capacity was higher in males than in females with values of 76.33 to 70.00 % for shoulder in male and female respectively. The thigh of the male has a value of 80.00 as against 75.00% for the female. The dressing percentage were higher in male (p>0.05) with a value of45.50% to 41.99% in the female. The taste panelists rated meat from both sexes similar (p>0.05) in all parameters.