DEPARTMENT OF ANIMAL SCIENCE

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

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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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    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.