DEPARTMENT OF ANIMAL SCIENCE
Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/451
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Item 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.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.