DEPARTMENT OF ANIMAL SCIENCE

Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/451

Browse

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

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    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.
  • Thumbnail Image
    Item
    Qualitative evaluation of kilishi prepared from beef and pork
    (Academic Journals, 2008-06) Ogunsola, O. O.; Omojola, A. B.
    Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P < 0.05) values of 3.70 ± 0.32 and 3.93 ± 0.21 as against values of 2.33 ± 0.22 and 2.93 ± 0.30 for Kilishi from beef in respect to colour and juiciness, respectively. Kilishi from beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load.