DEPARTMENT OF ANIMAL SCIENCE
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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 Post-mortem tenderization of spent layer’s breast meat with calcium chloride(Academic Journals, 2011-02) Okubanjo, A. O.; Omojola, A. B.; Olusola, O. O.; Oladepo, O. O.The effect of calcium chloride (CaCl2) injection at different time post-mortem (PM) on breast meat of spent layer was investigated. Each breast was dissected into two halves with each half weighing between 151.75 and 168.22 g. A total of 36 half breast were randomly assigned to four treatment groups in a completely randomised design. The breast meat were injected with 0.1 M CaCl2 (10% W/W) at 1, 12 and 24 h PM representing Treatments 2, 3 and 4 respectively while treatment one represents non injection at 0 h PM. The injected and non injected samples were aged at 2°C for 24 h. Tenderness was measured with Warner Bratzler shear force machine, drip and cooking losses were determined, proximate composition and eating qualities were also assessed. Injection of samples with CaCl2 improved tenderness by 11.85 to 39.12%. Cooking loss was not affected (P>0.05) by CaCl2 injection while drip loss increased (P<0.05) as time PM injection with CaCl2 increased. Crude protein, moisture and ether extracts were not affected by CaCl2 injection while the ash content of treated samples increased with time PM. The injection of CaCl2 improved the panellist rating (P<0.05) for juiciness, tenderness, ease of fragmentation and overall acceptability however, the flavour score decreased with CaCl2 injection.Item Carcass and meat characteristics of grass cutter (thryonomys swinderianus)(Animal Science Association of Nigeria, 2006-06) Ukah, O. G.; Omojola, A. B.; Ogunsola, O. O.; Okubanjo, A. O.A total of twelve adult mole grass cutter (cane rats) with an average age of 38 months were used for the evaluation of meat quality attributes and carcass characteristics. The animals were starved of feed for 16 hours, weighed, stunned, slaughtered and properly bled. The thoroughly bled carcasses were scalded and eviscerated. The dressed carcass was cut into two half carcasses, one half was dissected to determine meat yield while the other half was cut into five primal cuts of leg, shoulder, rib, loin and breast, shank and flank (B. S. F.). These cuts were cooked, their percent cook yields and cooking losses were determined. Shear force value and water holding capacity (WHC) were determined. Also determined was the length to live weight ratio. Mean live weight and dressing percentage of cane rat were 4462.50g and 66.43%, respectively. Leg and the shoulder had the highest lean yield while BSF had the least (P<0.05). The larger cuts had greater cooking losses and vice-versa. An average shear force value of 2.71kg/cm(3) was obtained while a range value of 69.15- 82.10% WHC was obtained. The meat to bone ratio was highest (P<0.05) in BSF and lead in the loin. The value obtained for lain out did not differ (P> 0.05) from the values obtained for the shoulder, rib and leg. The percent cooked yield was highest in the rib cut (79:62%) and least in the leg cut (73.90%). The length to live weight ratio was 60.4, while the average carcass length was 271. 50mm.Item Meat characteristics of bunaji, gudali and keteku breeds of cattle(2004) Okubanjo, A. O.; Omojola, A. B.; Ogunsola, O. O.; Adewunmi, M. K.; Ajiboro, O .G.; Alabi, G. F.; Babayemi, O. J.Carcass and meat quality traits of three breeds of cattle, which include Bunaji, Gudali and Keteku, were investigated. A total of five animals per breed were used for the study. The mean ages and live weights were not significantly different. Also, the mean carcass weight did not differ (p>0.05) significantly. The dressing percentage for Bunaji was lower (p<0.05) than for Gudali and Keteku. Back fat thickness was significantly higher (p<0.05) for Keteku and Bunaji than for Gudali while the rib eye area that was measured on the longissimus dorsi was higher in Keteku with 50cm2 while Gudali and Bunaji had 41cm2 and 33cm2 respectively. Texture of the lean meat was scored highest (p<0.05) in Gudali, followed by Bunaji while the least score was recorded for Keteku. However, the meat colour and marbling scores were not different (p>0.05) across the breeds. Shear force and cooking loss were least (p<0.05) in Keteku while Bunaji and Gudali had similar values (p>0.05) for both traits respectively.Item Introduction to food science and technology(Distance Learning Centre, University of Ibadan Press, 2003) Okubanjo, A. O.; Omojola, A. B.; Ogunsola, O. O.