DEPARTMENT OF ANIMAL SCIENCE

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Author: search.filters.author.Omojola, A. B.Subject: search.filters.subject.Camel meat

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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.
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    Histological evaluation of fresh, boiled and dried beef and camel meat
    (Animal Science Association of Nigeria, 2007-12) Fakolade, P. O.; Omojola, A. B.; Ogunsola, O. O.; Afolabi, K. D.
    The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two treatments were applied cum; boiling of meat for 30 minutes at 100 °C till uniform doneness was achieved. Secondly treatment involved smoking of boiled meat for 6 hours at 200 °C - 320 °C. The cooking loss, cold shortening, thermal shortening, shear force, water holding capacity and histological observation were measured. The camel meat gave the highest significant value (P<0.05) in cold shortening, shear force and cooking loss compared to beef. The water holding capacity of beef evaluated gave the highest (P<0.05) 68.12 % than 59.09 % obtained for camel meat. Increase in temperature and duration of cooking, increases shrinkage, coagulation, duration of collagen and protein hardening.