DEPARTMENT OF ANIMAL SCIENCE

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Author: search.filters.author.Olusola, O. O.Subject: search.filters.subject.Curing

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    Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
    (National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2016) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.; Ayo, T. S.; Umar, U. A.
    A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine solution, after which they were smoked for approximately two hours to an internal temperature of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter, moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 % and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in post- rigor state.
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    Quality assessment of meat patties cured with ocimum gratissimum extract
    (2014-01) Oyadeyi, O. S.; Olusola, O. O.; Bello, W. B.; Adebisi, T. T.
    The effect of Ocimum gratissimum extract (OGE) on meat patties made from three different meat types namely beef, chevon and pork was investigated. Each meat type cured in OGE at different curing periods of 0hr, ½ hr, 1hr, 1 ½ hrs and 2 hrs were represented as treatments A B C D and E. Ocimum gratissimum seeds were planted and extract of harvested matured leaves were used for meat curing. Meat cuts from the thigh portion of matured carcasses of bulls, bucks and boar were purchased from the meat market at Igbo-ora,45 minutes after slaughtering. Each meat type were sliced into 10 replicates, samples were randomly allotted into the five treatments in a factorial arrangement and were minced after curing. The minced meats were then shaped into round moulds, grilled in oven at 115°C for 25mins and assessed for organoleptic properties. Meat patties of beef and chevon cured with Ocimum gratissimum extract for 1 hr and 1½ hrs gave better overall acceptability while control and ½ hr soaked pork patties were preferred to patties from other curing times.. Finally, the overall acceptability of ocimum cured beef, chevon and pork patties rating showed that treatment B, C and D were significantly (P<0.05) different with different mean values range of 6.81±6.91 (Beef), 6.11±6.80 (Chevon) and 5.89±6.26 (Pork) while treatment E had the least mean values with least acceptance. It could be inferred from this that the taste became more appreciated in patties cured for ½ hr and 1 hr in ocimum extract according to the rating of the panelist.
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    Sensory and quality evaluation of differently cured snail meat
    (Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, 2013) Olusola, O. O.; Aluko, O. T.; Oyadeyi, O. S.
    Sixty four snails of the Species Archachatina marginata were shelled and the edible part properly washed with clean water. The meat were randomly allotted to four treatments: Wet curing, Dry curing, Wet curing with injection, No curing (control). The meat assigned to the different treatments were cooked with dry heat (grilling) and kept at ambient temperature of2/'C for 14 days. Physical and chemical changes during curing and processing were observed. The pH, processing yield, salt accumulation and sensory evaluation significantly differed (P<0.05) after two weeks of ageing. Snail meats that were wet cured, dry cured and injected with cure (treatments A, B and C) lost much moisture by dripping and evaporation hence, a significant (P<0.05) weight loss was noted in these treatments. Sensory evaluation done showed that the salt content was moderate across treatments. However, wet cured snail meat was ranked best for flavour, tenderness, juiciness and overall acceptability.