FACULTY OF AGRICULTURE

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    Quality characteristics and microbial status of beef smoked with different plant materials
    (Animal Science Association of Nigeria, 2014-09) Gandi, B. R.; Olusola, O. O.; Bawa, G. S.
    A study was conducted to evaluate the effect of smoking beef using different plant materials as sources of smoke in Zaria, Kaduna State. The effect of smoke from four plant materials (Acacia raddiana, Eucalyptus camaldutensis, Azadirachta indica and Cocos nucifera) on organoleptic, microbial and physicochemical properties of smoked beef was evaluated. There was no significant (P>0.05) difference among the sources of fuel wood tested on the overall acceptability of smoked meat. The organoleptic scores (1.40-3.50) were lowest for beef smoked with in C. nucifera and highest for beef smoked with A. raddiana (standard check). The pH values were within the accepted limit (5.5-6.5). Percentage thermal shortening was highest (7.00%) in beef smoked with A. raddiana. Total viable counts/Aerobic plate count, coli-form counts were all within safe limits (i.e. <1/2 million/g). It was concluded that Eucalyptus camaldutensis (Turare), Azadirachta indica (Neem) and Cocos nucifera (coconut husk) are good sources of fuel wood and can be used as an alternative to Acacia raddiana for smoking beef.
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    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.