DEPARTMENT OF ANIMAL SCIENCE

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Author: search.filters.author.Kassim, O. R.

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    Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
    (SCIENCEDOMAIN international, 2014-07) Omojola, A. B.; Kassim, O. R.; Olusola, O. O.; Adeniji, P. O.; Aremo, J. O.
    Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximate composition of the raw meats and their respective DB was determined using standard procedures. The Eating Quality (EQ) was determined using a 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess shelf stability of the product. Raw meat protein ranged from 21.2 to 22.9% while the moisture content varied from 64.14 to 71.98%. The product yields were 70.1, 74.1 and 68.9% for Beef Danbunama (BDB), Chevon Danbunama (CDB) and Pork Danbunama (PDB) respectively. Chevon Danbunama has the highest protein (46.73%) followed by PDB (41.78%) while BDB has the least value (39.75%). The overall acceptability for BDB (7.4) was higher (P<0.05) than for CDB (6.6) and PDB (6.2). Pork Danbunama had the least TBARS compared to BDB and CDB irrespective of the length of storage. Danbunama can be produced using any of the meat types without compromising yield and its nutritional value.
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    Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses
    (Journal Management System, 2012) Omojola, A. B.; Olusola, O. O.; Attah, S.; Ajewole, T. B.; Kassim, O. R.
    The efficiency of leg-twisting treatment as a method of improving goat muscle tenderness and eating qualities were determined. Twelve matured good grade Red Sokoto does were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass; Leg twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the Achilles tendon and moved into the cold room within 30 min post-mortem and chilled for 48 hours. The semimembranosus (SM), the semitendinosus (ST) and the biceps femoris (BF) were excised from each half and used for the study. The result of the study showed that the sarcomere increased in all the three muscles as a result of leg-twisting. The treatment also improved tenderness by 1.4, 6.17 and 32.71 percent for SM, ST and BF muscles respectively. Except in the SM, where the water holding capacity (WHC) increased (P>0.05) there was a reduction in the WHC of the other two muscles while the drip loss increased as a result of leg-twisting in the three muscles. The sensory score for SM improved significantly (P<0.05) in all the parameter measured while the improvement in other muscles were not significant (P>0.05).
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    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.