FACULTY OF AGRICULTURE
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Item Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef(2022) Apata, E. S.; Adegoke, M. A.; Apata, O. C.; Olugbemi, M. T.; Ogungbayi, G. B.; Okolosi, J. E.The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability.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 Effects of local clay pot and freezer preservation methods on beef quality attribute(American Association for Science and Technology, 2014) Apata, E. S.; Adio, F. A.; Apata, O. C.; Odio, A. F.; Aderele, G.This study was carried out to investigate the influence of local clay pot and freezer preservation on quality properties of fresh beef. 30 clay pots were moulded. 6kg of beef was purchased from Ayetoro abattoir and divided into two portions of 3kg wrapped’in banana leaves and each portion constituted a treatment; T1 = Freezer, T2 = Clay pot. The clay pots were sealed containing 100g of beef each and heated on charcoal fire for 1 hour daily, while beef preserved in freezer was divided into 30 parts of 100g and frozen at -18˚C. Physicochemical, microbiological and sensory properties of preserved beef were determined at 0, 7, 14, 21 and 28 days. Data collected were analysed with ANOVA at p = 0.05. Beef in T1 had higher colour score and lower (p<0.05) shear force values, while beef in T2 had higher yield and lower thermal shortening, protein, ash and TBA were higher in beef preserved with T2 while moisture and fat were higher in T1 beef. Microbial load were higher in T1 as well as colour, tenderness- and texture. However, flavour, odour and acceptability were higher in T2. All properties of preserved beef with the exception of cooking loss, thermal shortening, ash, Thiobarbituric Acid (TBA.,, Total Colifomi Count (TCC) and Total Anaerobic Count (TAG) increased as the time of preservation increased. It is suggested that local clay pot be used by those in developing countries where power supply is still epileptic especially in rural areas, and that beef may not be preserved beyond 14 days since beef properties decreased after that period in this study.Item Sensory and physicochemical evaluation of suya produced from various round muscles(Animal Science Association of Nigeria, 2016) Gandi, B. R.; Olusola, O. O.; Abunwune, R. N.; Makama, R. S.; Abdu, S. B.A study was conducted to evaluate Suya produced from various round muscles (Rectus femoris, Semi-tendinosus, Biceps-femoris, Semi membranosusand Vastus lateralis) for organoleptic and physiochemical properties. The study was carried out using a completely randomized design. The result from the experiment showed that the fat content was not significantly (P>0.05) affected by the muscle types. The score for overall acceptability on a five point hedonic scale indicated that the consumers preferred Bicepsfemoris which was significantly (P< 0.05) different from other round muscles. Water holding capacity was observed to have influence on other qualities such as flavor, juiciness and tenderness. Product yield was lowest (70.20%) in Vastuslateralis, indicating a good yield from all muscles. It was concluded that the prime cuts, apart from resulting in Suya with high prices are not necessarily better than Suya from less choice parts of the carcass (Rectus femor is, Semi-tendinosus, Biceps-femoris, Semi membranosus and Vastus lateralis) in terms of product yield and eating qualities.Item 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.Item Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation(Journal Management System, 2012) Olusola, O. O.; Okubanjo, A. O.; Omojola, A. B.Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is traditionally prepared from beef infused with spices and defatted groundnut paste. This study tried to appraise the eating quality of kilishi as affected by meat types and ingredient formulation. Three different kilishi recipes viz fresh, frozen and oven dried groundnut paste representing recipes 1, 2 and 3 respectively were formulated and used for the preparation of pork and beef kilishi in a completely randomized design. The nutrient composition and eating qualities of each kilishi type were evaluated. The result obtained showed that kilishi from the recipes were similar in crude protein with a value ranging from 55.47 – 62.33% while the ash content was highest (P>0.05) in beef kilishi from recipe 1. The colour rating was highest in all pork kilishi irrespective of the recipe. The panelist also rated pork kilishi higher in juiciness with a value range of 3.50 – 4.30 as against values of 1.80 – 4.40 for beef kilishi. Beef kilishi from recipe 1 had the highest flavour rating while the overall acceptability was highest in both products from recipe 1 with values of 6.30 and 5.20 for beef and pork kilishi respectively. The result obtained in this study showed that the use of recipe 1 with fresh groundnut paste was better in product qualities than frozen or oven dried groundnut paste.Item Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon(Academic Journals, 2009-04) Omojola, A. B.; Kassim, O. R.; Fakolade, P. O.; Olusola, O. O.Kundi is an intermediate moisture meat (IMM) product conventionally prepared from camel meat (CM). There is a dearth of information on the production as well as*the nutritional and eating qualities of kundi from other meat types. An experiment was conducted in a completely randomized design to evaluate yield, nutrient composition and sensory characteristic of kundi prepared from CM, beef and chevon. The protein content of fresh CM (22.58%) was higher (p < 0.05) than the values of 19.57 and 20.83% obtained for beef and chevon respectively. The result showed that fresh beef has at least (p < 0.05) drip loss value of (2.46%) as against 4.03 and 3.53% obtained for CM and chevon respectively. Cooking loss values were 19.30, 21.26 and 20.36% for beef, CM and chevon respectively. Beef gave the least shear force value (6.68 kg/cm3) as compared to 8.39 kg/cm3 for CM and 7.06 kg/cm3 for chevon. The product yield ranged from 33.61 to 38.93%. Kundi from each of the 3 meat types contained about three times the protein in their respective raw meat. The ash content increased from 1.50, 1.05 and 1.31% in raw beef, CM and chevon to 5.80, 4.37 and 4.40% in kundi from corresponding meat type. Kundi from chevon was rated highest (p < 0.05) for flavour juiciness and tenderness while beef kundi (BK) was rated highest (p < 0.05) for colour. Camel kundi (CK) was rated least by the panelist in virtually all parameters scored. . The possibility of producing Kundi from beef and chevon will increase the consumption of the product especially by majority of consumers with aversion to camel meat.Item Qualitative evaluation of kilishi prepared from beef and pork(Academic Journals, 2008-06) Ogunsola, O. O.; Omojola, A. B.Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P < 0.05) values of 3.70 ± 0.32 and 3.93 ± 0.21 as against values of 2.33 ± 0.22 and 2.93 ± 0.30 for Kilishi from beef in respect to colour and juiciness, respectively. Kilishi from beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load.